MY  CANDY  SECRETS 


OF  SIMPLE  AND  ACCURATE  INFORMATION  WHICH.  IF  FAITH- 
FULLY FOLLOWED,  WILL  ENABLE  THE  NOVICE  TO  MAU 
CANDIES  THAT  NEED  NOT  FEAJL  COMPARISON 
WITH  THE  PROFESSIONAL  PRODUCT 


MARY  ELIZABETH 

or  **MA>T  EIOZAKXTH'I  WAB  niu  mxarn" 


TAKES  TO  SHOW  ACTUAL  PROCXSSXS  OT  MAKTSG  CANDOS 


NEW  YORK 

FREDERICK  A.  STOKES  COMPANY 

PUBLISHERS 


Copyright,  1919,  by 
MARY  ELIZABETH  EVANS 


All  rights  reserved 


. 


PREFACE 


preface 

IT  is  often  asked  of  me:     "When  did  you  first  begin  making 
candy?"     And  I  am  obliged  to  say  I  honestly  cannot  re- 
member, for  as  children  we  were  allowed  all  the  candy  we 
wished,  provided  we  made  it  ourselves — and  thus  made  sure 
of  its  purity.     Mother  says  that  the  instinct  was  inherited — for 
she  was  given  by  her  father,  when  she  was  only  twelve  years  old, 
her  very  own  kettle  and  candy  hook  that  she  might  indulge  her 
sweet  tooth  without  commotion  in  the  kitchen.     Mother  still  has 
her  diary  of  that  time  and  a  frequent  entry  is :     "Came  home  from 
school  and  made  candy." 

As  much  as  I  had  inherited  and  learned  as  a  child  of  candy 
making,  it  was  not  enough  to  save  me  many  trials  and  sad  mis- 
takes when  at  sixteen  I  really  began  to  make  candies  to  sell. 
There  was  no  book  to  teach  me  the  things  I  needed  to  know.  I 
had  to  learn  almost  entirely  from  experience — bitter  experience. 
For  a  mistake  meant  loss  of  materials  and  time — a  loss  indeed  in 
those  days. 

Naturally,  I  learned  much  through  years  of  trying  this  and 
that  way,  and  I  know  that  what  I  have  learned  of  the  "hows'*  of 
candy  making  will  be  a  great  help  to  those  who  would  like  to  make 
candies  at  home.  Therefore,  I  have  written  this  book;  and  in 
doing  so  I  have  endeavored,  not  only  in  my  text  but  by  means 
of  many  photographs,  to  show  clearly  and  concisely  the  methods 
of  making  the  various  kinds  of  candies,  as  I  believe  this  will  be  far 
more  helpful  than  a  mere  collection  of  recipes.  Once  the  knowl- 
edge of  methods  is  understood,  one  can  make  at  home  as  many 
varieties  of  candies  as  one's  imagination  may  inspire. 


[v] 


CONTENTS 


Contents 


CHAPTER 

PREFACE        .........  V 

INTRODUCTION 

Equipment  Required  for  Candy  Making       .      .      .      .      .      .  xvii 

General  Instructions    .      .      .      .      , ;    ,      «      .      .      *      .      .  xxiii 

I     SIMPLE  SWEETS  FOR  CHILDREN 

Fig   Figures 3 

Molasses  Candy *  5 

Chocolate  Taffy 6 

Nut  Taffy .      .      .      ..•'••      •  « 

Old-fashioned  Vinegar  Taffy 7 

Bran  Taffy '* ;.'.-.      .      .  8 

Pistachio  Taffy „      .      .      .8 

Walnut  Taffy .      .....  9 

Peppermint  Molasses  Taffy 9 

Vanilla  Hard  Taffy 10 

Chocolate  Hard  Taffy 11 

After  Dinner   Mints 11 

Mellow  Molasses  Drops *'</*•      •      •      •  12 

Chocolate  Mellows 14 

Soft  Butter  Scotch       ......      .**•      ....  15 

Rice  Crackle •      * 16 

Peanut  Patties 17 

Fig  Walnuts 17 

Candied  Orange  Peel  .....^ 18 

Candied  Grapefruit  Peel  .      ...      t 19 

Pop-Corn  Balls       .      .      .....      .      .      .      .      .      .  19 

Fruit-Corn  Balls    .  19 


II     CANDIES  FOR  CHRISTMAS  SALES,  BAZAARS,  ETC. 

Maple  Puffs 23 

Maple  Sugar  Patties 24- 

Maple  Cream  Squares 24 

Maple  Cocoanut  Cream  Patties 24 

Pecan  Patty  Cakes 25 

Turkish  Delight 25 

Sunny  South  Bars 26 

[vii] 


CONTENTS 


CHAPTER  PAGE 

Cocoanut  Surprise ...      .      .  26 

Hickory-Nut  Surprise .  27 

Tutti-Frutti 27 

Stuffed  (Marshmallow)  Dates 28 

Pistachio  Dates 28 

Scotch  Kisses 28 

Molasses  Cocoanut  Squares 29 

Scotch  Cocoanuts 29 

**"*•  Patience « 31 

Mexican   Penuchi    .      .      .      .      .      . 31 

Raisin  Fudge    .             32 

Divinity  Fudge       .      .      ... 32 

Vanilla  Marshmallow  Fudge  .       ...      *-    '.      ...      .      .  33 

Strawberry    Fudge        ..'..'.' .       .      .  33 

Chocolate   Fudge 34 

Chocolate  Nut  Fudge 34 

Brazil-Nut  Fudge 34 

Butter  Fudge .      .  34 

Cocoanut  Fudge 35 

Nut  Fudge .      .      .      .      .      .      .      .  35 

Molasses  Squares    (Lemon)    .      .      .      .      .      .      .      ,      .      .  35 

Marshmallows 36 

Grilled   Nuts .;•>..      .      .      .      .  38 

III     FONDANT 

Uncooked  Fondant  (for  immediate  use) 42 

Platter  Fondant 42 

Bonbon  Fondant 43 

Maple  Fondant 44 

Coffee  Fondant '. 45 

Butter  Fondant 46 

Ginger  Fondant 47 

Strawberry   Fondant 47 

Orange    Fondant 48 

Lemon  Fondant 49 

Raspberry  Fondant 49 

Pineapple   Fondant      ............  50 

Chocolate   Fondant 50 

Maple  Cream  Fondant * 51 

WHIPPED-CREAM  FONDANTS 

Vanilla  Whipped-Cream  Fondant 52 

Sultana  Whipped-Cream  Fondant 52 

[viii] 


CONTENTS 


CHAPTER  PAGE 

Walnut  Whipped-Cream  Fondant      ...........  53 

Cocoanut  Whipped-Cream  Fondant 53 

IV     CHOCOLATES  AND  FRUITS 

Coating   Chocolates 57 

Cream  Centers  for  Chocolates 61 

Hand-Rolled  Centers 61 

Cream  Centers  Molded  in  Cornstarch 62 

Maraschino   Cherry   Chocolates 65 

Mint   Cherries       '  ... 66 

Cocoa  Balls       .      .-. .      .      .      .      .      .66 

Pistachio  Chocolates 66 

Chocolate  Coffee  Beans     .      . 66 

Ginger  Chocolates  (Plain) 67 

Chocolate-Covered  Figs     ...........  67 

Sultana  Chocolates       .      ......      .      .      .      .      .  67 

Chocolate  Orange  or  Grapefruit  Peel     .......  67 

Chocolate  Tutti  Frutti      .      ......      .      .      .      .      .      .67 

Chocolate-Covered   Dates »      .      .      .  68, 

Chocolate-Covered  Molasses  Candy 68 

Chocolate  Turkish  Delight       .       .      .      , 68 

Chocolate  After-Dinner  Mints     .      .      « 68 

Guava  Chocolates  .      .      . 68 

Fruit  Cake  Chocolates       .      .     V     •      .      •      •      •      .      .      •  68 

Butter  Scotch  Chocolates   (Soft) 68 

Raisin  and  Nut  Chocolates 69 

Spanish  Creams 69 

Spanish   Chocolates 69 

Belmonts  -.   •  \ .      .69 

Peanut  Patty  Chocolates 70 

Hazelnut  Paste  Chocolates 70 

Apricot  Jelly  Chocolates 70 

Chocolate  Cocoanut  Royals ...71 

Almond  Fruit  Paste  Chocolates 72 

Marzipan  Acorns 72 

Cream  Almond  Chocolates 73 

Chocolate-Covered  Almonds 73 

Chocolate-Covered  Brazils 73 

Chocolate-Covered  Hazelnuts 74 

Chocolate-Covered  Walnuts 74 

Chocolate-Covered   Pecans 74 

Chocolate-Covered  Caramels 74 

Chocolate-Covered  Nougat 74 

[ix] 


CONTENTS 


CHAPTER  PAGE 

Fudge  Chocolates 71 

Bitter  Sweets 75 

Chocolate  Molasses  Cocoanuts 75 

Chocolate  Nutted  Prunes 75 

Hickory-Nut  Nibs 75 

Cocoanut  Nibs 76 

Butter  Creams 76 

Peanut  Nibs 76 

Acorns         .....      k 76 

Crisp  Cocoanut  Chocolates      .      .      ; 77 

Mocha  Chocolates 77 

Hazelnut  Nibs 77 

Chocolate  Cocoanuts                .      » 78 

V    BONBONS  AND  CREAM  CANDIES 

Simple  Syrup 82 

Walnut  Bonbons 82 

Raisin  Bonbons      ............      .82 

Pigiiolia  (Pine  Nut)  Bonbons      *      .      .      .      .      .      .      .      .  83 

Nutted  Coffee  Bonbons     .      .      ....      .      >      .      .      .  83 

Marshmallow  Orange  Bonbons     .      .      .      .      .      .      .      .      .  84 

Mocha  Bonbons      .     -•      ....      .      .      .      .      .      .      .  84 

Castilian  Bonbons        .      .      .      .      .      * 84 

Maple  Pecan  Bonbons 85 

Almond  Bonbons    ...      .      »      .      .   .  .      .      .      .      .      .      .  85 

Cream  Walnuts       .      .      .      .      .      .      .     >      .      .      .      .      .  85 

Cream  Marshmallow  Mints     .      . 85 

Hazelnut  Paste  Bonbons 86 

Marron  Bonbons 86 

Vanilla  Cocoanut  Cream  Patties 87 

Chocolate  Cocoanut  Cream  Patties 87 

Cream  Peppermints 88 

Cream  Wintergreens 89 

Cream  Mints 89 

Cream  Cinnamon  Wafers 89 

VI     CARAMELS  AND  NOUGAT 

Butter  Caramels 93 

Walnut  Caramels 94 

Raspberry  Caramels 94 

Chocolate  Caramels .  94 

Chocolate  Nut  Caramels 95 


[x] 


CONTENTS 


CHAPTER  PAGE 

Chocolate  Marshmallow  Caramels 95 

Maple  Sugar  Caramels      .      . 95 

Cocoanut   Caramels 96 

Coffee  Caramels     .      .      .      .      ,      .      .      .      .      .      ..      .  96 

Molasses  Caramels 97 

Pistachio  Caramels 97 

Opera  Caramels 98 

Maple  Cream  Caramels 98 

Stuffed  Caramels    ..............  99 

Honey  Nougat 100 

Carameled  Marshmallows 101 

Napoleons    .      . 102 

VII     HARD  CANDIES 

Sticks 105 

Peppermint  Sticks 106 

Lemon  Sticks 109 

Cinnamon  Sticks 109 

Candy  Curls .  109 

Peppermint  Buttercups 110 

Peppermint  Balls 110 

Lime  Drops Ill 

Lemon  Balls 112 

Candy   Canes «      .  112 

Lollypops 112 

Clear  Cinnamon  Squares 113 

Anise  Drops 114 

Butternut  Brittle ,      .      .      .      .      .      .  115 

Crisp  Butter  Scotch 115 

Peanut  Brittle        .      .      .      .      .      .      .      .      .      .      .      .      .  116 

Cocoanut  Brittle     .      •      . 116 

Cocoanut  Crisp 116 

Hazelnut  Crisp      .      .      .      .      . '.      .117 

Clear  Fruit  Squares    .      .      .      .      .      .     ...    ,     .      «      .      .  117 

Nut  Bars .      .      .      .      .      .118 

Horehound  Candy        .      .      .      .      .      , 118 

VIII     DECORATIVE  CANDIES  AND  SALTED  NUTS 

Glaces 128 

Centers  for  Nut  Glaces 123 

Centers  for  Fruit  Glaces 124 

Coating  for  Fruit  and  Nut  Glaces 127 

Marzipan  Fruits  and  Vegetables 128 


CONTENTS 


t  PAGE 

Salted  Almonds 130 

Salted  Pecans 130 

Salted  Hazelnuts 130 

Salted  Whole  Pistachio  Nuts 131 

Salted  Pistachio  Nut  Meats 131 

Salted  Brazils         .      . 131 

Salted  Peanuts 132 

Directions  for  Crystallizing 132 

Strawberry  Creams 133 

Tangerine  Creams 134 

Malaga  Creams 134 

Apricot  Pralines 134 

Marrons  Glaces ",,.•    ......      .      .      .  135 

Decorated  Holly  Mints      .      , .      .      .  137 

Christmas  Holly 137 

Hallowe'en  Faces   .      .      . .      .      .  137 

Pumpkins 138 

Torpedoes •;      .....      .      .  138 

Calla  Lilies       .      .      .      ;      .      .      :      .      .      .      .      ..     .      .  138 

INDEX  TO  RECIPES .      ....  ,    143 


[xii] 


ILLUSTRA TIONS 


Simple  Sweets  for  Children .       Frontispiece 

FACING 
PACK 

Utensils  required  for  Candy  Making xx 

Materials  required  for  making  Fig  Figures 4 

Pulling  Candy  over  a  Candy  Hook  . 6 

Cutting  Pulled  Taffy  .  .  . 10 

Cutting  After-dinner  Mints  into  Starch  and  Sugar  Mixture  10 

Molding  Marshmallows .  .  88 

Wiping  away  Grains  from  Boiling  Candy  .  .  ....  .  .  .42 

Beating  Platter  Fondant 43 

When  Firm  Mold  into  a  Ball  .      .      ,      ...      .      .      „•      .      .      .      .     43 

Work  Fondant  Constantly  until  it  becomes  Firm  and  Creamy     ....      44 

Fondant  Sufficiently  Beaten      .      .      .      .      .      .      .      ,      ...      .      .      44 

Remove  surplus  Chocolate  by  wiping  Bottom  of  Fork  Lightly  on  the 

Edge  of  the  Pan  .  .  .  ....'.  .  , 60 

Remove  Chocolates  from  Fork  with  a  Hatpin.  As  you  gain  skill  dip  as 

below      .      .      ...      .      ..,.'•'.     ",.     .,     .      .      .      .      .      .      .      60 

Turn  Fork  up-side  down  to  place  Candies  on  Wax  Paper  and  remove 

Fork  slowly  to  secure  a  Pretty  Marking  on  Top 60 

Leveling  off  the  Cornstarch 64 

Sifting  Cornstarch  . 64 

Making  the  Impression  in  the  Cornstarch  with  the  Molding  Stick  ...  65 

Filling  the  Molds  with  Melted  Cream 65 

Removing  Starch  from  Hardened  Creams  by  Brushing 65 

Making  Hickory  or  Hazelnut  Nibs 74 

Dipping  Bonbons  with  a  Professional  Bonbon  Fork 82 

Dipping  Strawberries  by  Hand 82 

Vanilla  Cocoanut  Cream  Patties 88 

Cream  Peppermints 88 

Cutting  Caramels  into  Strips 94 

Cutting  Caramels  into  Squares , 94 

Cutting  Honey  Nougat  into  Oblongs 100 

Folding  the  Caramel  around  the  Cream  Center  or  Stuffing 101 

Cutting  Stuffed  Caramels 101 

[xiii] 


ILLUSTRA TIONS 


PAGE 

Coloring  Bright  Red  a  small  Piece  for  Striping 106 

Folding  the  Batch  until  it  is  Firm  enough  to  Pull 106 

Striping  the  Batch  for  Peppermint  Sticks 107 

The  Batch  is  now  ready  for  Stretching  . 107 

Rolling  the  Candy  into  long  Sticks 108 

Rolling  the  Candy  into  thin,  dainty  little  Sticks 109 

Chop  the  hardened  Sticks  with  a  pair  of  Shears  to  the  Desired  Length  .  109 

Candy  Curls 110 

Cutting  Peppermint  Buttercups Ill 

Rolling  Peppermint  Balls Ill 

Shaping  Peppermint  Candy  Canes 112 

Peppermint  Lollypops 112 

Mark  the  Candy  before  it  Becomes  Cold 118 

Breaking  the  hardened  Candy  into  Squares 118 

Decorative  Candies,  Nuts  and  Glaces 123 

Making  Glaces — wipe  Fork  on  Edge  of  Saucepan 126 

Turn  Fork  up-side  down  to  let  Candy  drop  off 126 

Placing  Artificial  Leaves  on  Glaces.  Care  must  be  taken  not  to  Burn 

the  Fingers 126 

Almonds  ready  to  be  Browned  in  Oil  before  Salting 1 30 

Lay  a  dampened  piece  of  Cheese-cloth  over  the  Syrup  to  absorb  any 

Crystals  which  may  form  there 132 

Draining  off  the  Syrup 132 

Rub  the  Side  of  the  Dish  with  a  Wooden  Spoon  until  the  Syrup  begins 

to  look  Cloudy 136 

Making  Marron-Glaces 136 


[xiv] 


Sathrofcudum 


Jtajufrsh  for  Cmthg 

One  does  not  undertake  to  play  ten- 
nis without  a  tennis  racket;  golf,  with- 
out at  least  three  clubs;  nor  to  cook 
without  a  fire.  So  it  is  in  candy  mak- 
ing. 

Thermometer:  There  is  one  essential  utensil  without 

which  no  one  should  try  to  make  candy, 
and  that  is  a  cooking  thermometer.  It 
is  possible  to  test  candy  by  water,  but  if 
the  water  is  warm  or  icy,  that  makes  a 
difference  which  must  be  considered; 
also,  unless  one  tests  the  same  thing 
often  by  water,  one  will  find  it  difficult 
to  remember,  for  instance,  just  how  soft 
a  "soft  ball"  should  be.  Candy  tested 
by  water  test,  even  when  one  has  had 
much  experience,  is  somewhat  of  a  lot- 
tery. For  those  who  are  new  at  candy 
making,  it  is  utter  folly  even  to  try 
without  this  instrument  of  accuracy. 

Candy  thermometers  may  be  pur- 
chased at  most  opticians  and  cost  about 
$2.00.  The  thermometer  must  always 
be  put  into  the  candy  when  the  latter  is 
first  put  on  the  stove.  If  put  in  after 
the  candy  has  begun  to  heat,  the  glass 
is  liable  to  crack. 

There  are  times  when  those  of  us  who 
are  known  to  be  able  to  make  candy  are 
called  upon  to  "do  it"  in  the  wilds  of 

[xvii] 


for 


Table  of 
Equivalents : 


Canada  (like  my  friend  and  publisher) , 
or  in  the  Big  Horn  Mountains  of 
Wyoming  (like  myself) ,  where  only  the 
most  simple  camp  cookery  equipment  is 
available — much  less  a  cooking  ther- 
mometer. These  are  the  times  when 
perhaps  one  gets  the  very  greatest  joy 
out  of  candy  making,  and  for  such 
emergencies  I  print  the  following  table 
of  equivalents.  May  it  be  with  you  in 
your  hour  of  need! 

220°  by  the  thermometer — or  thread — is  the 
degree  used  in  making  icing  and  simple  syrup 
(used  for  thinning  fondant).  This  is  when  the 
boiling  sugar  first  begins  to  hair  as  it  drops  off 
the  spoon.  It  can  hardly  be  found  in  water,  so 
one  must  judge  it  from  the  "hair"  as  it  drops 
from  the  spoon. 

240°  by  the  thermometer — or  soft  ball — is 
when  a  few  drops  in  a  cup  of  cold  water  will 
be  just  firm  enough  to  hold  together  so  that 
you  can  pick  it  up. 

250°  by  the  thermometer — or  hard  ball — is 
•when  a  few  drops  in  a  cup  of  cold  water  form  a 
firm  ball. 

260°  by  the  thermometer — called  soft  crack 
— is  when  a  few  drops  in  the  bottom  of  a  cup 
of  cold  water  are  a  little  too  hard  to  form  into 
a  ball. 

290°  by  the  thermometer — or  hard  crack — 
is  when  a  few  drops  in  a  cup  of  cold  water 
form  immediately  into  crisp,  firm  drops  in  the 
bottom  of  the  cup. 

330°  by  the  thermometer  one  can  usually  tell 


[xviii] 


INTRODUCTION 


^Equipment  JRajirireh  for  Can&g 


by  color  —  the  boiling  mass  begins  to  turn  a 
little  yellow. 

These  equivalents  are  fairly  safe  for 
those  who  have  often  made  candies  and 
know  just  how  they  should  be;  but  un- 
der no  circumstance  do  I  recommend 
that  they  be  used  by  the  novice.  My 
"pride  would  have  a  fall"  should  any 
novice  try  one  of  these  recipes  for  the 
first  time  by  using  a  water  test  instead 
of  a  thermometer,  for  I  know  the  re- 
sult would  be  an  utter  failure. 

In  compiling  this  book,  I  have  kept 
in  mind  how  difficult  it  is  for  any  one 
not  in  the  business  to  obtain  "profes- 
sional equipment."  In  every  possible 
instance  I  have  used  utensils  that  every 
kitchen  contains.  In  some  cases  the 
professional  candy  tool  may  be  a  little 
better  suited,  but  I  have  been  happily 
surprised  myself,  in  this  little  exploring 
expedition,  to  find  how  many  of  our 
ordinary  kitchen  things  make  perfectly 
good  substitutes. 

Marble  Slab:  Unless  one  should  desire  to  make 

more  than  a  pound  or  two  of  candy  at  a 
time,  this  one  utensil  —  the  thermometer 
—  along  with  ordinary  kitchen  utensils 
will  suffice.  For  those  who  wish  to 
make  larger  quantities  a  marble  slab  is 
essential.  The  slab  of  an  old-fashioned 

[xix] 


INTRODUCTION 


for 


Candy  Hook: 


Confectioners' 
Funnel: 


Molds  for 
Chocolates: 


Accurate  scales; 


marble-topped  table  will  do,  if  placed 
on  a  good  steady  table.  Or  one  can 
purchase  from  a  confectioners'  supply 
firm,  a  marble  of  suitable  size  for  about 
$10.00. 

The  candy  hook  for  pulling  taffy  in 
our  own  home,  when  we  were  children, 
was  an  ordinary  hardware-store  blunt 
hook  about  two  and  a  half  inches  in 
diameter.  It  should  be  firmly  driven 
into  a  wooden  wall  or  casing  so  that  the 
pulling  does  not  loosen  it.  The  bottom 
of  the  hook  should  be  on  a  level  with  the 
eye  of  the  person  who  is  to  use  it.  Illus. 
Chap.  I. 

For  making  cream  peppermints,  and 
for  molding  creams  in  cornstarch,  a  con- 
fectioners' funnel  with  rod  is  used  (see 
illustrations,  facing  pages  65  and  88). 
They  can  be  had  from  confectioners' 
supply  houses,  and  cost,  funnel  and 
rod  complete,  sixty  to  seventy-five 
cents. 

Plaster  of  Paris  molds,  used  to  make 
impressions  in  cornstarch  for  molding 
creams  to  be  coated  with  chocolate,  can 
be  had  on  sticks  in  various  designs  as 
illustrated  opposite  pages  64  and  65. 
They  cost  about  sixty  cents  a  stick  con- 
taining a  dozen  molds  of  one  design. 

Very  important  in  candy  making,  is 
accurate  measurement  of  ingredients, 


[XX] 


u 


INTRODUCTION 


$lajtttr£h  for  flanhg 


Spatula: 


Aluminum 
Kettles: 

Cheese-Cloth: 


Covered  Crock: 


Bon-Bon  Fork. 


and  for  this  a  kitchen  scales  or  weigh- 
ing machine  is  necessary.  (Domestic 
Science  teachers  now  advocate  weight 
measurements  in  all  cookery.)  For 
the  convenience  of  those  who  may  not 
have  scales,  I  have  given  both  weight 
and  cup  measurements,  but  I  do  not 
recommend  the  latter  method. 

A  wooden  spatula  is  also  a  needed 
tool  for  working  the  fondant  on  the 
slab,  and  can  be  had  at  most  department 
stores  for  ten  cents.  A  long-handled 
spatula  is  also  best  for  stirring  candies 
that  are  prone  to  burn  while  cooking. 
The  handle  does  not  get  hot  and  the  flat 
edge  "scrapes"  the  bottom  without  agi- 
tating the  batch. 

Aluminum  utensils  are  best  for  cook- 
ing candy,  as  they  give  the  greatest  pro- 
tection from  burning. 

Clean  cheese-cloth  squares  are  con- 
venient for  use  in  wiping  the  crys- 
tals from  the  sides  of  kettles  while 
candy  is  cooking,  and  for  covering 
fondant. 

A  large-mouthed  covered  crock  is  the 
proper  thing  to  keep  fondant  in  for 
future  use,  as  it  keeps  the  fondant  moist 
and  soft.  Hard  candies  should  be  kept 
in  air-tight  jars. 

In  making  bon-bons  and  glaces,  and 
in  dipping  chocolates,  confectioners' 

[xxi] 


INTRODUCTION 


JRsquirsh  for  Cantyr 


Caramel  Knife: 


Cake  Tins  for 
Cooling  Can- 
dies: 

Wax  Paper: 


Rice  Paper. 


bon-bon  forks  of  various  shapes  and 
sizes  will  make  prettier  and  more  regu- 
lar markings  than  the  ordinary  fork. 
They  cost  about  thirty  cents  each,  and 
may  be  purchased  from  any  confec- 
tioners' supply  firm.  However,  it 
takes  a  certain  amount  of  skill  to  han- 
dle them  advantageously  and  I  think 
the  average  person  will  not  find  it  worth 
while  to  use  them. 

For  cutting  caramels,  nougat,  and 
other  sticky  firm  candies,  use  a  butcher 
knife,  handling  it  as  illustrated  on 
page  94. 

Square  or  oblong  layer-cake  tins  are 
best  for  cooling  candies,  for  crystalliz- 
ing, and  for  fudge. 

Wax  or  paraffin  paper  can  be  bought 
at  most  department  stores.  Paper 
houses  will  supply  it  in  large  sheets 
which  they  will  cut  to  any  size  desired. 
The  quality  varies;  that  which  is  heav- 
ily coated  with  wax  should  be  selected 
for  use  in  wrapping  candies.  An  extra 
heavily  coated  wax  paper  should  be  used 
to  place  dipped  chocolates  or  bon-bons 
on. 

Rice  paper  is  edible  and  is  used  as  a 
coating  for  nougat.  The  rice  wafers 
one  buys  to  feed  gold-fish,  if  in  large 
enough  pieces,  can  be  used  perfectly  for 


[xxii] 


INTRODUCTION 


Weather 
Conditions: 


When  Fondant 
or  Hard  Can- 
dies "Sugar": 


for  Canhg 


this  purpose.  The  regular  rice  paper 
in  larger  sheets  is  sometimes  difficult  to 
find — though  it  is  usually  to  be  had 
from  confectioners'  supply  houses. 


Atmospheric  conditions  affect  candy 
and  must  always  be  taken  into  con- 
sideration. In  summer  one  should  cook 
all  candies  a  degree  or  two  higher  than 
in  winter.  In  humid  -hot  weather,  it  is 
impossible  to  make  good  hard  candies. 
Large  candy  makers  overcome  this  by 
having  a  specially  constructed  room  in 
which  they  can  control  the  heat  and 
moisture.  Without  such  a  room  it  is 
useless  to  undertake  to  make,  in  hot 
weather,  crisp  or  hard  candies,  such  as 
glace  nuts,  brittles,  stick  candy,  or  lime 
drops.  They  will  perspire  almost  be- 
fore they  are  cold,  stick  together,  and 
soon  become  sugary  on  the  outside. 

Fondant  or  hard  candy  will  be  ruined 
if  stirred  while  cooking  after  the  sugar 
is  dissolved,  and  it  should  not  be  jarred 
when  removing  it  from  the  stove  or 
while  pouring  it.  A  slight  disturbance 
starts  crystallization,  which  causes 
fondant  cream  to  be  gritty  and  not 
smooth,  and  hard  candies  to  turn  back 
into  sugar  once  crystallization  begins. 
It  is  best,  when  removing  these  kinds 

[xxiii] 


INTRODUCTION 


Burning: 


Boiling  Oven 


Flavoring: 


from  the  stove,  to  stand  them  quietly  on 
a  table  until  all  the  boiling  and  bub- 
bling has  ceased  and  the  candy  is  quiet 
before  starting  to  pour  them.  All 
"not-to-be-stirred"  candies  are  better  if 
cooked  quickly.  The  fire  cannot  be  too 
hot.  If  cooked  slowly,  the  candy  will 
be  gummy  and  lifeless,  instead  of  bril- 
liant and  crisp. 

Always  stir  while  cooking  those 
varieties  which  are  made  with  butter, 
cream,  milk,  chocolate,  or  molasses. 
They  will  burn  if  not  stirred  constantly. 

Candy  containing  cream,  milk,  but- 
ter, chocolate,  or  molasses  (especially 
molasses)  will  boil  up  very  high  and 
should  be  cooked  in  a  kettle  three  or 
four  times  larger  than  the  ingredients 
would  seem  to  require,  else  it  will  boil 
over. 

Delicacy  of  flavor  is  very  important. 
Candies  are  often  spoiled  by  too  much 
flavoring.  Use  only  the  best  grade  and 
very  little  in  quantity.  Since  it  is  easy 
to  add  too  much,  I  recommend  meas- 
uring flavors  with  a  medicine  dropper. 
A  few  drops  of  good  extract  or 
oil  is  enough  to  flavor  a  pound  of 
candies. 

Flavors  should  always  be  added  when 
the  candy  is  a  little  cool,  to  avoid  evap- 
oration and  give  full  zest  of  the  flavor. 


[xxiv] 


INTRODUCTION 


(lateral 


Coloring  Si 


Chocolate : 


For  fruit  flavors  the  fresh  fruit  is 
best.  For  lemon,  orange,  or  lime  use 
juice  and  a  little  of  the  outside  grated 
peel.  For  raspberry  or  any  of  the  ber- 
ries, use  crushed  fruit  and  a  little  lemon 
juice. 

In  making  hard  candies  the  oil  of  the 
fruit  is  better.  But  for  all  soft  candies 
use  fresh  fruit  whenever  procurable,  in- 
stead of  extracts. 

In  coloring  candies  it  is  possible  to 
use  vegetable  or  fruit  colors,  such  as 
beet  juice  for  pink,  spinach  juice  for 
green,  or  in  the  case  of  orange  or  lemon, 
a  bit  of  grated  peel  gives  both  color  and 
flavor. 

When  high  colorings  are  preferred 
the  Burnett  color  pastes  are  very  easily 
procurable  (at  most  grocers)  in  small 
quantities. 

Chocolate  is  made  by  grinding  vari- 
ous blends  of  cocoa  beans  between 
heavy  mill-stones,  over  and  over  again. 
Each  time  the  milling  process  is  re- 
peated, the  chocolate  gains  in  smooth- 
ness. There  is  a  very  large  amount  of 
fat  (cocoa  butter)  in  cocoa  beans,  part 
of  which  is  removed,  in  order  to  make 
chocolate  of  the  desired  consistency  and 
richness.  Sugar  and  vanilla,  and  some- 

[xxv] 


INTRODUCTION 


(lateral 


To  Oil  Pans, 
Etc.: 


To  Moisten 
Fondant: 


To  Chop  Nuts; 


A  Last  Word: 


times  spices,  are  added,  and  in  making 
milk  chocolate,  powdered  milk. 

Chocolate  is  made  in  different  grades 
and  mixtures  for  different  purposes. 
That  for  eating  or  cooking  is  not  made 
quite  the  same  as  that  for  coating  can- 
dies. One  should  be  careful  to  obtain 
for  the  latter  purpose  the  specially  pre- 
pared coating  chocolate  (see  page  57). 

Olive  or  peanut  oil  is  best  for  oiling 
slabs  and  pans  and  should  be  used  with 
a  brush.  It  goes  farther  and  spreads 
better  than  harder  fats  like  butter. 

If  fondant  is  dried  out,  or  a  little 
over-cooked,  it  may  be  softened  by 
working  in,  by  hand  as  in  kneading 
dough,  a  little  simple  syrup  (recipe, 
page  82) .  A  teaspoonful  will  soften  a 
large  quantity. 

In  chopping  nuts,  spread  them  thinly 
on  a  bread-board  and  chop  with  a  large 
sharp  knife.  In  this  way  you  cut  all 
the  nuts  into  small  pieces  and  pulverize 
none.  When  a  chopping-bowl  is  used, 
many  nuts  are  pulverized  before  others 
are  cut  small  enough. 

Candy  making  should  be  as  carefully 
conducted  as  a  chemical  experiment — 
indeed,  it  is  one — and  all  ingredients 
should  be  as  carefully  measured,  all 
utensils  as  scrupulously  clean,  as  in  a 
laboratory. 


[xxvi] 


for 


MY   CANDY  SECRETS 


for 

The  following  recipes  are  all  candies 
that  are  both  wholesome  and  easily 
made,  and  some  are  especially  pleas- 
ing to  children.  Other  candies  which 
sometimes  are  regarded  as  children's 
kinds,  such  as  lolly-pops,  sticks,  etc., 
will  be  found  under  the  heading  "Hard 
Candies." 

That  a  certain  amount  of  sweet  is  a 
physical  necessity  for  growing  children 
has  been  generally  accepted.  We  are 
told  that  the  Belgian  children,  having 
been  on  such  short  food  rations,  seem 
to  suffer  most  of  all  from  the  lack  of 
sweets.  Sweets  for  children  should, 
however,  be  pure  and  wholesome, 
but  they  can  also  be  made  attrac- 
tive. To  please  the  eye  of  a  child  is 
part  of  the  fun  of  making  candy  for 
him. 

Fig  Figures:  Fig  figures  are  made  of  fruits  and 

nuts,  all  edible  and  harmless,  with  a 
marshmallow  serving  as  the  face. 
They  are  made  on  little  wooden  stand- 
ards of  cedar  wood. 

Two  long,  slim  nails  should  be  driven 
through  the  wooden  standard ;  then  the 
standard  should  be  painted  with  a 
sugar-and-water  sirup  cooked  to  240 
degrees,  and  dusted  with  granulated 

[8] 


MY   CANDY  SECRETS 


Jifaeets  for  (Mjilfcrat 

Fig  Figures:  sugar,  which  the  sirup  will  make  stick 

to  the  standard. 

Next,  split  a  large  almond,  and  with 
glace  (recipe,  page  127)  stick  the  two 
halves  (brown  sides  up)  on  to  the  stand- 
ard, just  in  front  of  the  wire  nails,  to 
form  the  feet. 

Now  put  three  or  four  raisins  on  each 
wire  nail,  to  make  the  legs,  and  then  a 
dried  fig  to  form  a  skirt,  or  two  small 
figs  to  form  the  little  pants  of  a  boy 
figure.  Then  another  plump  fig  for 
the  body. 

Through  the  upper  part  or  shoulder 
of  the  body  fig,  pass  a  slender  piece  of 
wire,  long  enough  for  arms.  Cover  this 
wire  with  tiny  currants,  and  at  each 
end  place  a  peanut  for  hands. 

Into  the  top  of  the  fig  body,  stick  one 
or  two  toothpicks,  allowing  them  to 
protrude  sufficiently  to  hold  a  marsh- 
mallow,  which  has  previously  had 
mouth,  nose,  and  eyes  marked  on  it. 
This  is  done  with  a  toothpick  dipped 
into  melted  chocolate.  A  little  practice 
will  enable  one  to  give  various  amus- 
ing expressions  of  demureness,  sur- 
prise, sadness,  etc.,  all  of  which  adds 
greatly  to  the  charm  of  these  little  fig 
figures. 

On  top  of  the  head  put  a  little  piece 
of  fig  as  a  hat,  sometimes  making  it  in 


£ 
1 

- 

.S0 

— 

bC 


r 


MY   CANDY   SECRETS 


for 

a  peak  shape,  like  a  toboggan,  and 
sometimes  flat,  like  a  tam-o'-shanter, 
the  stem  making  the  tassel. 

The  illustration  shows  all  the  in- 
gredients and  a  fig  man  in  each  step  of 
his  construction. 

Molasses  Candy:  Into  a  kettle  (preferably  aluminum) 
three  or  four  times  larger  than  the  in- 
gredients would  seem  to  require,  put: 

1  lb.     (2     cups)  granulated  sugar 
£  Ib.     (1     cup  )  light  brown  sugar 

2  Ibs.   (1^  cups)   Karo  Syrup 

1  pt.  (2  cups)  Barbadoes  molasses,  if  pro- 
curable ;  if  not,  New  Or- 
leans molasses 

^  pt.     (1     cup  )  water 

The   candy   thermometer 

Stir  when  nearly  done  to  prevent 
burning. 

Cook  until  the  thermometer  registers 
254  degrees.  Remove  from  the  fire  and 
add: 

i  lb.  (£  cup)  butter 
•J  teaspoonful  salt 
Soda  the  size  of  a  pea 

Mix  well  and  pour  onto  a  cold,  oiled 
marble  slab  or  into  a  cake  pan.  Cool 
as  quickly  as  possible.  When  firm  and 
cold  pull  over  a  candy  hook  until  the 
candy  is  of  a  bright  yellow  color,  fluffy 
and  full  of  air. 

Stretch  out  and  cut  into  pieces  on 


MY   CANDY   SECRETS 


jiftreete  for  (EJjttfcrat 

oiled  plates.  Wrap  in  heavily  waxed 
paper  if  not  to  be  used  at  once.  (See 
illustration  pulling  candy  on  opposite 
page.) 

Chocolate  Taffy:        2  Ibs.   (4  cups)  granulated  sugar 
1  Ib.     (f  cup  )   Karo  Syrup 

1  cup  water 

|  Ib.  chocolate  (unsweetened) 

Use  a  very  large  kettle.  Stir  until 
the  sugar  is  dissolved.  Put  the  ther- 
mometer in  (see  warning  on  page  vii) 
and  cook  until  it  registers  253  degrees. 
Pour  into  an  oiled  cake  tin  and  cool  as 
quickly  as  possible.  When  cold  and 
firm  enough  to  handle,  pull  over  candy 
hook  until  it  is  light  and  fluffy.  .  .  . 
Do  not  grease  the  hands — if  the  candy 
is  cooked  to  the  proper  degree  jjid 
cooled  enough,  it  will  not  stick. 

Lay  in  greased  pan,  stretch  out,  and 
cut  with  shears  into  large  or  small 
pieces,  as  desired.  These  pieces  may 
be  wrapped  in  waxed  paper  or,  if  they 
are  to  be  eaten  at  once,  placed  on  but- 
tered plates.  (See  illustrations  facing 
page  10.) 

Nut  Taffy:  1  H>.  (2  cups)  granulated  sugar 

^  Ib.   (1  cup)  light  brown  sugar 

2  Ibs.   (l£  cups)   Karo  Syrup 

1  pt.  (2  cups)  Barbadoes  molasses,  if  procur- 
able; if  not,  use  New 
Orleans 

^  pt.    (1   cup)   water 


Pulling  Candy  over  a  Candy  Hook 


MY   CANDY  SMG 


Jifaeete  far  Cfytlarat 

A  large  kettle  should  be  used,  as  this 
candy  will  boil  up  very  high. 

Put  on  the  fire  and  stir  occasionally 
until  the  peanuts  are  added;  then  stir 
constantly  to  avoid  burning,  and  cook 
the  entire  batch  to  253  degrees. 

Just  before  taking  from  the  stove 
add: 

£  lb.  (£  cup)  butter 

^  teaspoonful  of  salt 

Soda  the  size  of  a  pea 

2  cups  roasted  crushed  peanuts 

Pour  into  cold,  oiled  cake  tins. 
Cool  as  quickly  as  possible,  and  as  soon 
as  firm  and  cold  pull  over  the  candy 
hook  until  it  is  a  bright  yellow  color 
and  full  of  air.  Stretch  out  and  cut 
into  pieces  on  an  oiled  platter  or  wrap 
in  waxed  paper. 

Old-fashioned  ^  Ibs.   (3  cups)  granulated  sugar 

Vinegar  Taffy:       i  lb-    (t  CUP  )  Karo  syruP 

1  cup  water 

2  tablespoonfuls  of  vinegar 

Cook  to  252°  in  winter;  in  summer  to 
254°. 

Pour  into  cold,  oiled  cake  tins  and  put 
where  it  will  cool  as  quickly  as  possible. 
When  cold  and  firm  enough  to  handle, 
pull  over  hook.  Cut  into  pieces  and 
put  on  buttered  plates  or  wrap  in  par- 
affin paper. 


£&foeetz  for  (Kjtlfrmt 

It  is  not  necessary  to  butter  the  hands 
when  pulling  taffy. 

Bran  Taffy:  This  is  a  very  palatable  way  to  take 

bran,  nowadays  so  often  recommended 
by  physicians  as  a  part  of  the  daily  diet. 

Use  a  large  kettle,  as  this  candy  will 
boil  up  very  high. 

.  1  lb.   (2  cups)  granulated  sugar 

^  lb.   (1  cup)  brown  sugar 
2  Ibs.   (l£  cups)  Karo  Syrup 
1  pt.  (2  cups)  Barbadoes  or  New  Orleans  mo- 
lasses 
£  pt.   (1  cup)  water 

Stir  constantly. 

When  nearly  done — just  before  the 
thermometer  registers  254° — add: 

|  lb.  (|  cup)  butter 
J  teaspoonful  of  salt 
Soda  the  size  of  a  pea 

Cook  to  254°;  remove  from  the  fire, 
and  mix  in  thoroughly  two  cups  of  bran. 

Pour  into  oiled  cake  tins  to  cool. 
When  firm  and  cold,  pull  over  candy 
hook  until  it  is  a  bright  yellow  color. 
(A  photograph  of  pulling  candy  is 
shown  opposite  page  6.  Gloves  are 
necessary  only  in  pulling  hard  candy.) 

Cut  with  shears  onto  oiled  plates,  or 
wrap  in  waxed  paper. 

Pistachio   Taffy:         2  lbs-   (4  CUPS)   granulated  sugar 

1  lb.     (f  cup  )   Karo  Syrup 
1  cup  water 

Cook  to  254°.     Add  J  lb.   (1  cup) 
[8] 


MY   CANDY   SECRETS 


jStete  for 


blanched,  chopped  pistachio  nuts.  Fla- 
vor with  pistachio. 

Pour  into  cold,  oiled  tins,  and  when 
cold  and  firm  enough  to  handle  pull  on 
a  candy  hook  until  light  and  fluffy. 

Cut  with  shears  in  small  pieces  onto 
oiled  plates  or  wrap  in  waxed  paper. 


Walnut  Taffy: 


2  Ibs.   (4  cups)  granulated  sugar 
1  Ib.     (f  cup  )   Karo  Syrup 
1  cup  water 


Cook  to  252°  in  winter;  254°  in  sum- 
mer. Add  J  Ib.  (1  cup)  fresh,  broken 
walnut  meats.  Flavor  with  vanilla. 

Pour  in  cold,  oiled  cake  tins  and  cool 
quickly.  When  cold  enough  to  handle, 
pull  on  a  candy  hook  until  light  and 
fluffy. 

Cut  in  small  pieces  onto  buttered 
plates  or  wrap  in  waxed  paper.  (See 
illustrations  facing  page  6.) 

Peppermint  Into  a  kettle  (preferably  aluminum) 

Molasses  Taffy:    three  or  four  times  larger  than  ingred- 
ients would  seem  to  require,  put : 

1  Ib.  (2  cups)  granulated  sugar 
^  Ib.   (1  cup)  light  brown  sugar 

2  Ibs.   (1^  cups)   Karo  Syrup 

1  pt.  (2  cups)  Barbadoes  or  New  Orleans  mo- 
lasses 

|  pt.   (1  cup)  water 
The  candy  thermometer 


MY   CANDY   SECRETS 


for  (Eijtl&rat 

Stir  briskly  when  nearly  done,  to  pre- 
vent burning. 

Cook  until  the  thermometer  registers 
254  degrees.  Remove  from  the  fire  and 
add: 

J  lb.  (£  cup)  butter 
£  teaspoonful  salt 
Soda  the  size  of  a  pea 

Pour  onto  a  cold,  oiled  marble  slab  or 
cake  pan,  and  cool  as  quickly  as  pos- 
sible. When  firm  and  cold,  pull  over  a 
candy  hook.  While  pulling  add  1  tea- 
spoonful  of  oil  of  peppermint,  pouring 
it  carefully  over  the  taffy  as  it  is  being 
stretched  over  the  hook.  Pull  until  it  is 
well  mixed  in  and  candy  is  of  a  bright 
yellow  color,  fluffy  and  full  of  air. 

Stretch  out  and  cut  into  pieces  on 
oiled  plates.  Wrap  in  heavily  waxed 
paper  if  it  is  not  to  be  used  at  once. 

Vanilla  Hard  2  lbs-   (4  CUPS)  granulated  sugar 

Taffy:  1  lb>    ^  cup  )  Karo  Syrup 

1  cup  water 

Cook  in  a  very  large  kettle,  to  270°. 
Pour  into  cold,  oiled  cake  tins,  and  cool 
quickly.  When  cold  enough  to  handle, 
pull  on  a  candy  hook,  flavoring  slowly 
while  pulling  with  1  teaspoonful  of  van- 
illa extract. 

When  white  and  fluffy  remove  from 
the  hook  and  place  on  an  oiled  platter. 

[10] 


Cutting  Pulled  Taffy 


Cutting  After-dinner  Mints  into  Starch  and  Sugar  Mixture 


MY   CANDY  SECRETS 


Jifeete  for  ffllji&rm 


Chocolate  Hard 
Taffy: 


After  Dinner 
Mints: 


When  cold  and  hard,  crack  up  in 
small  pieces. 

2  Ibs.  (4  cups)  granulated  sugar 
1  Ib.     (|  cup  )   Karo  Syrup 

1  cup  water 

|  Ib.  unsweetened  chocolate 

Cook  to  263  degrees.  Pour  into 
cold,  oiled  cake  tins,  and  cool  quickly. 
When  cold  enough  to  handle,  pull  on  a 
hook  until  fluffy.  While  pulling,  add 
two  teaspoonfuls  of  vanilla.  Remove 
from  the  hook  and  place  on  an  oiled 
platter. 

When  hard,  break  into  small  pieces. 

Sift  into  two  or  three  cake  tins  J  Ib. 
each  of  powdered  sugar  and  corn-starch 
well  mixed,  so  as  to  be  ready  to  receive 
cut  candies  as  indicated  below.  Cook: 

3  Ibs.   (6  cups)  granulated  sugar 
£  teaspoonful  of  cream  tartar 

1  pt.   (2  cups)  water 

Stir  until  the  sugar  is  dissolved. 
Then  remove  the  spoon  and  put  the 
thermometer  into  the  batch.  With  a 
damp  piece  of  cheese-cloth  wrapped 
round  a  fork,  remove  any  grains  which 
may  form  on  the  side  of  the  kettle. 

When  the  thermometer  registers 
260°,  pour,  with  as  little  agitation  as 
possible,  into  a  cold,  oiled  cake  tin  or 
onto  a  marble  slab. 


[HI 


MY   CANDY   SECRETS 


Jiftreete  for  Cfytlfrrat 


After  Dinner 
Mints: 


Mellow  Molasses 
Drops: 


When  the  edges  are  cold,  add  15 
drops  of  pure  oil  of  peppermint  (use 
medicine  dropper)  and  3  drops  of  oil  of 
lemon.  Fold  the  edges  over  so  that  the 
flavoring  is  folded  in;  and  when  firm 
and  cool  enough  to  handle,  stretch  over 
a  candy  hook  until  white  and  fluffy. 

Then  stretch  out  and  cut  with  scissors 
into  even-sized  pieces  into  the  pans  of 
mixed  powdered  sugar  and  cornstarch. 
Sift  a  little  sugar  and  starch  mixture 
over  the  top  and  put  in  a  warm,  dry 
place.  (The  plate  warming  oven  is  an 
excellent  place. )  Leave  them  there  for 
half  an  hour. 

Then  pour  into  a  sifting  pan  and 
shake  all  the  sugar  off ;  and  pack  away 
either  in  air-tight  mason  jars  or  in  tin 
boxes. 

These  mints  will  be  very  much  nicer 
if  made  a  day  or  two  before  they  are  to 
be  used,  as  they  become  more  mellow 
and  creamy;  but  they  must  be  kept  in  an 
air-tight  container.  The  sugar  and 
starch  mixture  may  be  put  away  in  a 
tight  mason  jar  and  used  again  and 
again,  as  long  as  it  lasts. 

( See  illustrations  of  pulling  and  cut- 
ting, facing  pages  6  and  10.) 

Prepare  pans  of  sugar  and  starch 
mixture  as  in  preceding  recipe  for  After 
Dinner  Mints. 


[12] 


MY   CANDY   SECRETS 


for 

Mellow  Molasses          Into  a  very  large  kettle  put: 
Drops: 

1  lb.     (2     cups)  granulated  sugar 
\  lb.     (1     cup  )  light  brown  sugar 

2  Ibs.  (\\  cups)   Karo  Syrup 

1  pt.     (2     cups)  Barbadoes   molasses,  if  pro- 
curable ;  if  not,  New  Orleans 
\  pt.     (1     cup  )  water 

When  the  batch  begins  to  cook  thick, 
stir  carefully  until  done. 

Add  just  before  taking  from  the 
stove : 

\  lb.  (£  cup)  butter 
\  teaspoonful  salt 
Soda  the  size  of  a  pea 

and  cook  the  entire  batch  to  260  de- 
grees. 

Pour  onto  a  cold,  oiled  slab  or  into 
an  oiled  pan  set  in  cold  water;  and  as 
soon  as  cold  enough  to  handle,  pull  over 
the  candy  hook  until  it  is  a  bright  yellow 
color  and  full  of  air. 

Stretch  out  and  cut  into  small  pieces 
with  the  shears  into  the  pans  of  sugar 
and  starch  mixture  previously  pre- 
pared. Set  in  a  warm,  dry  place  for 
half  to  three-quarters  of  an  hour.  The 
plate-warming  oven  is  an  excellent 
place  to  put  these  candies. 

Pour  all  into  a  sieve,  and  shake  well 
to  remove  the  sugar  mixture.  Pack 
away  in  air-tight  mason  jars  or  tin 

_ 


Jifesis  for 

boxes.  They  will  become  more  creamy 
after  having  been  packed  away  for  a 
day  or  so. 

The  sugar  and  starch  mixture  may  be 
used  again  and  again,  if  kept  in  an  air- 
tight container. 

(See  illustrations  of  pulling  and  cut- 
ting, facing  pages  6  and  10.) 

Chocolate  Mellows:  Sift  into  two  or  three  cake  tins  J  Ib.  of 
powdered  sugar  and  cornstarch  well 
mixed,  to  be  ready  to  receive  cut  candies 
•as  indicated  below. 

Cook: 

3  Ibs.  (6  cups)  granulated  sugar 
^  teaspoonful  of  cream  tartar 
1  pint     (2  cups)  of  water 
£  Ib.  bitter  chocolate 

Stir  until  the  sugar  is  dissolved. 
Then  remove  the  spoon  and  put  the 
thermometer  into  the  batch. 

With  a  damp,  clean  piece  of  cheese- 
cloth wrapped  round  a  fork,  remove 
any  grains  which  may  form  on  the  side 
of  the  kettle. 

When  the  thermometer  registers  258 
degrees,  pour  with  as  little  agitation  as 
possible  into  a  cold,  oiled  cake  tin  or 
onto  a  marble  slab. 

When  firm  and  cool  enough  to 
handle,  pull  over  a  candy  hook  until 
fluffy. 

Then  stretch  out  and  cut  with  scis- 

[14] 


MY   CANDY  SECRETS 


for  ffijfl&mt 

Chocolate  Mellows:  sors,  in  even-sized  pieces,  into  the  pans 

of  powdered  sugar  and  cornstarch. 
Sift  a  little  sugar  and  starch  mixture 
over  the  top,  and  put  in  a  warm,  dry 
place  (such  as  the  oven  for  plate  warm- 
ing). Leave  them  there  for  half  an 
hour. 

Then  pour  into  a  sifting  pan,  so  that 
all  the  sugar  is  shaken  off;  and  pack 
away  either  in  air-tight  mason  jars  or 
in  tin  boxes. 

These  candies  will  be  very  much  nicer 
if  made  a  day  or  two  before  they  are 
to  be  used,  as  they  become  more  mellow 
and  creamy;  but  they  must  be  kept  in 
an  air-tight  container. 

( See  illustrations  of  pulling  and  cut- 
ting, facing  pages  6  and  10.) 

Soft  Butter  %\  Ibs.  (4  heaping  cups)  brown  sugar 

Scotch:  1    PL    (2  CUPS)  water 

\  teaspoonful  cream  of  tartar 

A  pinch  of  salt 

Stir  until  the  sugar  is  dissolved — no 
longer! 

Cook  to  256  degrees  on  the  ther- 
mometer. 

Add: 

J  lb.   (|  cup)  butter 

4  drops   (use  medicine  dropper)   oil  of  lemon, 
mixing  it  in  lightly. 

Pour  into  an  oiled  tin.     When  cool, 

[15] 


MY   CANDY   SECRETS 


for  (EJjtlhrat 

turn  upside  down  on  an  oiled  marble 
slab,  or  bread  board,  and  cut  into  square 
or  oblong  pieces.  Wrap  in  paraffin 
paper  if  it  is  not  to  be  used  immediately. 
(The  illustration  facing  page  94,  cut- 
ting caramels,  will  show  how  to  cut  this 
butter  scotch.) 

Rice  Crackle:  Warm   in   the   oven,    stirring   con- 

stantly until  it  is  thoroughly  dry  and 
crisp,  the  contents  of  two  packages  of 
puffed  rice. 
Cook: 

1  lb.   (2  cups)  granulated  sugar 
£  Ib.   (1  cup  )  brown  sugar 
^  lb.   (|  cup  )   Karo  Syrup 
£  pt.   (1  cup  )  water 

Stir  only  until  the  sugar  is  dissolved. 
Cook  to   240  degrees   on  the  ther- 
mometer.    Then  add: 

I  oz.  butter  (size  of  two  walnuts) 
1  pinch  of  salt 

and  cook  to  242  degrees. 

Pour  onto  the  warm  puffed  rice — pre- 
pared as  above — and  when  well  mixed 
turn  into  oiled  cake  tins,  pressing  out 
smooth  with  a  rolling-pin  to  the  thick- 
ness of  the  pan.  When  shaped,  turn 
the  pan  upside  down  and  remove  the 
contents  while  still  a  little  warm. 

Cut  into  squares  with  a  sharp  knife. 

[16] 


MY   CANDY   SECRETS 


far  CJjtlfrrot 


Peanut  Patties, 


Fig  Walnuts: 


1  lb.     (2     cups)   granulated  sugar 
£  Ib.     (1     cup  )  light  brown  sugar 

2  Ibs.   (1^  cups)   Karo  Syrup 

1  pt.     (2     cups)   Barbadoes   molasses,   if  pro- 
curable; if  not,  New  Orleans 
£  pt.     (1     cup  )  water 

A  large  kettle  should  be  used. 
When  the  batch  begins  to  cook  thick, 
stir  constantly  to  prevent  burning. 
Just  before  taking  from  the  stove,  add : 

J  lb.  (£  cup)  butter 
\  teaspoonful  of  salt 
Soda  the  size  of  a  pea 

Cook  the  entire  batch  to  250  degrees. 
Just  after  removing  from  the  fire  add 
2|  Ibs.  (5J  cups)  of  well  roasted  and 
freshly  blanched  peanuts. 

Pour  into  an  oiled  pan.  When  cold 
turn  upside  down  and  cut  with  a  cara- 
mel knife  into  oblong  pieces  one-half 
inch  wide  and  one  and  one-half  inches 
long.  Wrap  in  paraffin  or  tinfoil. 

These  patties  are  almost  entirely 
solid  nuts,  there  being  just  enough 
syrup  to  hold  them  together. 

Carefully  sort  a  few  layer  figs,  wash 
and  place  them  in  a  sieve  over  a  pot  of 
boiling  water,  cover  tightly  and  let 
steam  for  five  minutes. 

Remove  from  the  steamer,  and  when 
cool  enough  to  handle  put  through  a 
meat  grinder.  If  too  firm,  moisten 


MY   CANDY   SECRETS 


Jifti££ts  for  Cfytibrett 

with   a  little   grape   or  orange   juice. 

Shape  into  balls,  and  place  a  freshly 
cracked  walnut  meat  on  top. 

Roll  in  granulated  sugar. 

Candied  Orange  Cut  fresh  orange  peel  into  fine  strips 

Peel:  with    the    scissors.     Cover    with    cold 

water ;  let  it  boil  up  quickly ;  then  drain. 
Add  more  cold  water;  boil  up  quickly 
and  drain  again.  Cover  with  cold 
water  for  the  third  time  and  cook  very 
tender.  Drain  and  cover  with  a  syrup 
made  as  follows : 

For  one  and  one-half  pounds  of  peel 
use  three  pounds  of  sugar  and  one  and 
one-half  pints  of  water.  Cook  to  220 
degrees. 

Pour  this  syrup  over  the  peel  and  let 
it  stand  for  twelve  hours,  or  over  night. 
After  it  has  stood  for  twelve  hours, 
drain  the  syrup  off  and  cook  it  to  224 
degrees.  Pour  this  syrup  over  the  peel 
again  and  let  it  stand  for  twenty-four 
hours.  Drain  and  roll  each  strip  of 
orange  peel  separately  in  granulated 
sugar. 

These  strips  may  now  be  crystallized 
and  made  veiy  brilliant  by  submitting 
them  to  a  further  process  of  crystalliz- 
ing, as  described  on  page  132.  This, 
however,  is  not  necessary  unless  a  very 
brilliant  appearance  and  keeping  qual- 
ity are  desired. 

_  _ 


MY   CANDY   SECRETS 


Jifaeete  for 


Candied 

Grapefruit 

Peel: 
Pop-Corn  Balls: 


Fruit-Corn  Balls: 


Candied  and  crystallized  orange  peel 
should  be  kept  in  air-tight  containers. 

Proceed  exactly  as  in  making  can- 
died orange  peel  in  the  preceding  recipe. 

Pop  three  pounds  of  shelled  pop- 
corn. Sort  or  sift  out  any  kernels  that 
have  not  fully  popped  and  put  in  a 
mild  oven  to  keep  warm,  while  cooking 
the  following: 

1  lb.   (2  cups)   granulated  sugar 
^  lb.   (1   cup  )  brown  sugar 
1  pt.   (f  cup  )   Karo  Syrup 
£  pt.   (1  cup  )  water 

Stir  until  the  sugar  is  dissolved. 
Put  in  the  thermometer  and  cook  to  240 
degrees. 

Add  J  oz.  of  butter  (size  of  a  wal- 
nut) and  cook  to  242  degrees. 

Pour  a  small  quantity  of  the  syrup 
over  the  corn  and  mold  what  is  moist 
into  balls.  Then  add  more  syrup  and 
mold  a  few  more  until  all  the  corn  is 
used. 

Three  pounds  of  popped  corn  and 
this  amount  of  syrup  should  make  about 
40  large  pop-corn  balls. 

Use  same  recipe  as  for  Pop-Corn 
Balls  and  add  1  lb.  (2  cups)  of  washed 
and  steamed  sultana  raisins  to  the 
syrup  just  before  pouring  over  the  pop- 
corn. 

[19] 


II 

Canfcws  for  Christmas 


far  (Efyratmas  jgbles, 

This  chapter  is  devoted  mostly  to 
what  may  be  called  "one  process"  can- 
dies— things  that  are  easy  to  do  and  can 
be  made  complete  in  one  operation. 
They  are  usually  called  "Home-made 
Candies";  and  since  they  require  very 
little  skill  in  making,  and  are  delicious, 
they  are  excellent  things  to  make  for 
bazaars,  Christmas  sales,  and  such. 

Maple  syrup  can  be  used  in  making 
maple  candies  and  is  preferable  to  ma- 
ple sugar  when  only  dark  maple  sugar 
is  available.  In  substituting  maple 
syrup  for  maple  sugar  in  any  of  the  fol- 
lowing recipes,  use  a  pint  of  syrup  to 
each  pound  of  sugar  and  omit  water  (if 
water  is  included  in  ingredients). 

Maple  Puffs:  2  Ibs.   (l£  cups)   Karo  Syrup 

2  Ibs.   (4  even  cups)  maple  sugar 
1  cup  water 
Pinch  of  salt 

Cook  to  260°  by  the  thermometer 
(see  p.  xvii) .  Remove  from  the  fire  and 
let  stand  for  three  or  four  minutes ;  then 
pour  slowly  in  the  well-beaten  whites  of 
four  eggs.  When  thick,  stir  in  two 
cupfuls  of  walnut  meats  and  drop,  in 
spoonfuls,  on  heavily  waxed  paper. 
Work  quickly  so  that  all  can  be  finished 
before  the  batch  hardens. 

Pack  in  air-tight  tin  boxes  or  cans. 

~[23] 


MY   CANDY   SECRETS 


far  Christmas 


azaars, 


Maple  Sugar 
Patties: 


Maple  Cream 
Squares: 


Maple  Cocoanut 
Cream  Patties: 


1  lb.   (2  cups)  maple  sugar 
J  pt.   (1  cup  )  water 

Cook  until  the  thermometer  registers 
238°.  Remove  from  the  fire  and  let 
stand  for  three  minutes. 

Beat  as  for  fudge  (but  not  as  long) . 
As  soon  as  it  begins  to  look  a  little 
grainy,  start  to  pour  in  small  patty  or 
muffin  pans.  If  it  gets  too  hard  be- 
fore all  is  poured,  warm  up  again,  stir- 
ring as  it  melts  until  thin  enough  to  con- 
tinue pouring. 

A  pecan  meat  on  top  of  each  adds  to 
its  appearance. 

3|  Ibs.  maple  sugar 

1  qt.     cream 
Pinch  of  salt 

Cook  rapidly  to  238°  by  the  ther- 
mometer. 

Pour  onto  a  cold,  damp  slab,  and  stir 
to  a  cream  with  a  spatula.  When  per- 
fectly smooth,  press  into  a  fudge  pan 
and  cut  into  squares. 

S  Ibs.   (6  cups)  maple  sugar 

2  cans  Baker's  cocoanut 
1  cup  water 

Drain  milk  from  the  cocoanut  and 
add  enough  water  to  make  one  pint 
(two  cups)  of  liquid.  Mix  with  sugar. 
Put  on  fire  and  stir  until  sugar  is  dis- 
solved— no  longer. 


[24] 


MY   CANDY   SECRETS 


for  Constitute 


Cook  to  238°  by  the  thermometer, 
and  add  the  drained  cocoanut. 

Cook  to  240°  by  the  thermometer. 
Pour  onto  marble  slab  and  mix  same  as 
for  maple  fondant. 

Melt  in  a  double-boiler,  mixing  con- 
stantly until  all  is  melted,  and  drop  in 
spoonfuls  on  waxed  paper,  as  illus- 
trated opposite  page  88. 


Pecan  Patty  Cakes:  %\  ibs.  maple  sugar 

1     pt.    water 


Cook  to  249°,  add  \  Ib.  butter  and 
cook  to  250°. 

Add  J  Ib.  (two  cups)  pecan  meats 
and  spoon  out  into  oiled  muffin  rings 
about  three  or  four  inches  in  diameter, 
placed  on  a  cold  well-oiled  slab. 

When  the  patties  are  cold,  wrap  each 
patty  cake  in  paraffin  paper. 


Turkish  Delight:       1  oz.  sheet  gelatine 

£  teaspoonful  cream  of  tartar 
1  Ib.  granulated  sugar 
1  cup  water 

Juice  and  rind  of  one  orange 
Juice  of  one  lemon 


Soak  the  gelatine  in  J  cup  water  for 
several  hours. 

Boil  the  sugar  in  J  cup  water;  when 
boiling  add  gelatine  and  boil  twenty 
minutes. 

[25] 


•< 


MY   CANDY   SECRETS 


Sunny  South 
Bars : 


(Emrfrtes  far  Christmas  jifoles,  ^azaars, 


Remove  from  the  fire,  add  flavoring, 
strain  and  pour  into  pans  rinsed  with 
cold  water.  When  stiff,  cut  into 
squares.  Roll  in  icing  sugar  and  corn- 
flour mixed  and  pack  in  tin  boxes. 

|  pt.   (1^  cups)  cream 

f  lb.   (  f  cup  )   Karo  Syrup 

1   lb.   (2     cups)   granulated  sugar 

Stir  until  the  sugar  is  dissolved. 
Cook  to  238°  by  the  thermometer;  then 
add: 

\  lb.   (1  cup)   ground  seeded  raisins 

\  lb.   (£  cup)   fondant  (see  recipe,  page  42) 

\  lb.   (£  cup)  mince-meat 

\  lb.   (1  cup)  blanched  almonds 

Mix  well  and  pour  into  tin  lined  with 
rice  paper. 

When  cold,  turn  out  —  upside  down 
—  on  bread  board  and  cut  in  bars  or 
large  square  with  sharp  caramel  knife. 
Cocoanut  Surprise:  Place  two  pounds  of  marshmallows 
in  a  sifting  pan  and  shake  free  of  their 
sugar.  Expose  them  to  the  air  for 
about  two  hours  before  cooking  the 
syrup.  This  is  to  make  them  firm 
enough  not  to  melt  when  dipped  in  the 
hot  syrup.  Then  brown  some  dry 
shredded  cocoanut  by  putting  it  in  a 
pan  in  the  oven  and  stirring  very  fre- 
quently, until  it  becomes  a  light  brown 
color. 


[26] 


MY   CANDY   SECRETS 


far  (JUjrisirtras 


azaars, 


Hickory-Nut 
Surprise: 

Tutti-Frutti: 


Cook: 

1  lb.  (2  cups)  white  sugar 
^  lb.  (1  cup  )  brown  sugar 
f  lb.  (1  cup  )  Karo  Syrup 
1  pt.  (2  cups)  water 

until  the  thermometer  registers  240°. 
Add  |  oz.  (size  of  a  walnut)  butter  and 
cook  to  242°. 

Remove  from  the  fire,  and  when  it 
stops  bubbling,  dip  the  marshmallows 
in — one  at  a  time  on  a  fork — coating 
them  with  this  hot  syrup ;  then  roll  them 
in  the  browned  cocoanut. 

This  quantity  of  syrup  will  coat  about 
two  pounds  of  marshmallows. 

The  same  recipe  as  for  Cocoanut  Sur- 
prise, using  chopped  hickory-nuts  in 
place  of  cocoanut. 

1  lb.  washed  and  steamed  Sultana  raisins 
1  lb.  washed  and  steamed  figs 
1  lb.  fondant  (recipe,  page  42) 
£  lb.  roasted  filberts  or  freshly  cracked  walnut 
meats 

Grind  the  raisins,  figs,  and  fondant 
through  a  meat  chopper,  mixing  them 
as  you  put  them  in — first  a  few  raisins, 
then  a  little  fondant,  and  then  a  few 
figs.  Repeat  until  all  are  used.  In 
this  way  they  are  well  and  easily  mixed. 

Chop  the  filberts  very  coarsely  and 
mix  into  this  mass. 

Stretch  out   like  taffy   and  roll   in 

_ 


Ofcmhtes  for  Christmas  jitalas, 


Stuffed 

(Marshmallow) 
Dates: 


Pistachio  Dates  i 


Scotch  Kisses: 


granulated  sugar.  Cut  into  half-inch 
pieces  with  shears  and  place  in  crimped 
paper  bon-bon  cups. 

If  a  more  brilliant  appearance  is  de- 
sired, these  tutti-fruttis  may  be  crystal- 
lized, as  described  on  page  132. 

Steam  and  stone  a  pound  of  dark 
Fard  dates. 

Cut  large  marshmallows  in  half;  dip 
in  a  mixture  of  vanilla  and  water  (one 
part  vanilla  to  four  parts  water),  and 
place  one  inside  each  date.  Place  on 
each  marshmallow  half  a  cherry,  a  wal- 
nut meat,  a  bit  of  ginger,  or  a  green 
pistachio  nut. 

Wrap  each  stuffed  date  in  waxed 
paper. 

Steam  and  stone  some  dark  Fard 
dates  and  stuff  with  bonbon  fondant 
(recipe,  page  43)  or  uncooked  fondant 
flavored  with  vanilla. 

Cut  green  pistachio  nut  meats  in  half, 
and  press  two  or  three  into  the  fondant 
of  each  date,  so  the  green  shows. 

Place  each  date  in  a  paper  bonbon 
cup. 

Dust  marshmallows  free  of  sugar 
(see  illustration  facing  page  65)  and 
expose  to  the  air  for  about  two  hours 
before  cooking  the  syrup.  This  is  to 
make  them  firm  enough  so  that  they  will 


[28] 


MY   CANDY   SECRETS 


for 


Molasses 
Cocoanut 
Squares: 


Scotch  Cocoanuts, 


murs, 


not  melt  when  dipped  in  hot  syrup. 
Then  put: 

l£  Ibs.  (2£  cups)  granulated  sugar 
f  lb.     (  ^  cup  )  brown  sugar 
£  lb.     (  £  cup  )   Karo  Syrup 

into  an  aluminum  kettle  and  cook  to 
285°. 

Add  three  ounces  (one-half  cup)  but- 
ter and  cook  to  290°. 

Remove  from  fire  and  dip  into  this 
syrup,  with  a  fork,  the  marshmallows 
that  have  been  exposed  to  the  air. 
Put  onto  an  oiled  slab  or  oiled  tin. 

Wrap  in  waxed  paper  if  not  to  be 
used  at  once. 

Cook: 

f  pt.   (1     heaping  cup)  corn  syrup 
|  pt.   (1     cup  )  molasses 
f  lb.   (If  cups)  granulated  sugar 
J  cup  water 

to  254°  by  the  thermometer  and  add: 

1  lb.  cocoanut 

1  lb.  fondant  (vanilla  flavor) 

Pour  on  slab  or  bread  board  dusted 
with  granulated  sugar  and  roll  with 
rolling  pin  to  desired  thickness.  Mark 
in  squares  while  still  hot. 

When  cold  dust  with  granulated 
sugar  and  cut  into  squares. 

Scotch  Cocoanuts  are  made  in  two 
batches.  "A"  batch  should  be  made, 
cooled  and  cut  before  the  "B"  batch  is 


[29] 


MY   CANDY   SECRETS 


(Eanhfes  for  ffifyristtiras  j&tbs,  Bazaars, 

Scotch  Cocoanuts:    begun.     "A"  batch  may  be  made  the 

day  before  the  Scotch  Cocoanuts  are  to 
be  finished,  as  it  keeps  perfectly — if 
not  cut. 

"A"  Batch 

%  lb.     (1     cup  )  granulated  sugar 
1^  Ibs.   (2^  cups)   Karo  Syrup 
1     pt.     (2     cups)  water 

Put  on  the  fire  and  cook  to  234°. 
Add  |  lb.  (4  cups)  of  dried  shredded 
cocoanut.  Cook  for  five  minutes. 

Take  off  the  fire  and  stir  into  it  J  lb. 
of  fondant  (recipe,  page  42) . 

Pour  into  an  oiled  pan  and  when  cold 
turn  on  a  wooden  bread  board  and  cut 
into  squares.  (See  cutting  caramels, 
opposite  page  94.) 

"B"  Batch 
Cook: 

1|  Ibs.   (2£  cups)  granulated  sugar 
f  Ibs.   (  ^  cup  )  brown  sugar 
^  lb.     (1     cup  )  Karo  Syrup 
in  an  aluminum  saucepan  to  285°. 

Add  3  oz.  (J  cup)  butter  and  cook 
to  290°. 

Remove  from  the  fire  and  dip  cocoa- 
nut  squares  into  the  hot  butter  scotch, 
using  a  fork  (as  in  dipping  glace  nuts, 
see  top  illustration  facing  page  126). 
Drop  into  a  pan  of  powdered  sugar 
and  roll  them  about,  so  that  they  are 
entirely  coated  with  the  sugar. 


MY   CANDY   SECRETS 


for  (EJprabtras  jifetks,  ^fezaars, 


Patience: 


Mexican  Penuchi: 


Dip  as  fast  as  you  can,  so  that  you 
may  finish  before  the  butter  scotch 
cools.  It  may  be  re-heated  a  little,  but 
it  is  best  to  work  quickly  so  that  re- 
heating will  not  be  necessary. 

8  cups  granulated  sugar 
2  cups  milk 

Butter  the  size  of  an  egg 
Pinch  of  salt 

Put  one  cup  of  the  sugar  in  the  sauce- 
pan, and  place  over  the  fire.  Stir  un- 
til all  is  dissolved  and  becomes  brown; 
then  add,  slowly,  one  cup  of  the  milk — 
warmed — and  stir  until  dissolved. 

Then  add  the  balance  of  the  ingredi- 
ents and  cook  to  236°  by  the  thermom- 
eter. 

Begin  beating  the  mixture  as  soon  as 
it  is  taken  off  the  fire,  and  beat  until  it 
begins  to  harden.  It  will  take  some 
long  moments  of  beating,  and  is  well 
named  "Patience"! 

Add  J  lb.  (1  cup)  chopped  roasted 
almonds,  and  press  into  an  oiled  tin. 
Mark  into  squares. 

1  lb.   (2  cups)  brown  sugar 
|  cup  molasses 
f  cup  water 

Cook  to  240°  by  the  thermometer. 
Let  stand,  off  the  fire,  for  five  minutes ; 
then  beat,  and  add  J  lb.  of  Pecan  meats. 

[51] 


MY   CANDY   SECRETS 


for  (Efyriatnras 


azaars 


Raisin  Fudge: 


Divinity  Fudge. 


As  it  begins  to  be  sugary,  spoon  out 
onto  a  marble  slab  in  tablespoonfuls. 
(See  illustration  of  spooning  out  Co- 
coanut  Patties,  facing  page  88.) 

2  Ibs.   (4  cups)  brown  sugar 

|  Ib.     (1  cup  )   granulated  sugar 

1  pt.     (2  cups)   milk 
£  Ib.     (£  cup  )  butter 
Pinch  of  salt 

Cook  to  240°  by  the  thermometer; 
stirring  constantly. 

Let  stand  for  five  minutes,  to  cool, 
then  beat  until  it  becomes  creamy. 

Stir  in  J  Ib.  of  steamed  seeded  raisins. 

Pour  into  an  oiled  pan,  dot  the  top 
with  raisins  and  cut  into  squares  when 
cold. 

2  Ibs.   (4  even  cups)  granulated  sugar 
l£  Ibs.   (1  cup)   Karo  Syrup 

1  cup  water 

Pinch  of  salt 

1  tablespoonful  vinegar 

Cook  to  260°  by  the  thermometer. 

Pour  slowly  into  well-beaten  whites 
of  four  eggs.  Add  two  cups  ( J  Ib.)  of 
walnut  meats.  Flavor  with  a  tea- 
spoonful  of  vanilla. 

When  it  begins  to  thicken,  drop  in 
spoonfuls  on  heavily  waxed  paper. 
Work  quickly  so  that  all  can  be  finished 
before  the  mixture  hardens.  Pack  in 
air-tight  tin  boxes  or  cans. 


[32] 


MY   CANDY   SECRETS 


for  Christmas  Jlaks,  Bazaars, 

Vanilla  2  Ibs.   (4  cups)  brown  sugar 

MarshmalloW  %  lb>     t1  CUP  )   granulated  sugar 

Fudae-  1  pt'    ^2  cups)  milk 

i  Ib.     (4  cup  )  butter 

Pinch  of  salt 

Stir  constantly  to  avoid  burning. 

Cook  to  240°  by  the  thermometer. 

Add  one  teaspoonful  of  vanilla. 
Beat  until  it  begins  to  cream ;  then  pour 
about  half  of  it  into  an  oiled  pan  and 
dot  with  marshmallows.  Pour  the  bal- 
ance on  top,  covering  the  marshmal- 
lows. This  must  be  done  quickly — be- 
fore the  second  half  of  the  fudge  mix- 
ture becomes  too  hard  to  pour. 

Strawberry  Fudge:  1  H>.   (2  cups)  granulated  sugar 
1  cup  water 
Pin-head  of  cream  of  tartar 

Stir  until  the  sugar  is  dissolved — no 
longer. 

Cook  to  246°  by  the  thermometer. 

Pour  onto  a  cold  platter,  on  which 
have  been  put  two  tablespoonfuls  of 
mashed  strawberries  and  one  teaspoon- 
ful of  lemon  juice. 

Let  stand  ten  minutes  (in  summer 
put  platter  on  a  bed  of  cracked  ice  and 
let  stand  seven  minutes) .  Beat  with  a 
fork  until  firm  and  creamy. 

Press  into  a  pan  (about  f  of  an  inch 
thick)  and  let  stand  about  half  an  hour. 

Mark  into  squares. 

[33] 


MY   CANDY  SECRETS 


(ttmtotes  for  (ttfyristttraa  Jialos,  Jtaxasrs, 


Chocolate  Fudge. 


Brazil-Nut 
Fudge: 


Butter  Fudge: 


|  Ib.     (1  cup  )  granulated  sugar 

2  Ibs.   (4  cups)  brown  sugar 

1   pt.     (2  cups)   milk 

£  Ib.     (•§•  cup  )  butter 

£  Ib.  grated  unsweetened  chocolate 

Pinch  of  salt 

Stir  continuously  to  avoid  burning. 

Cook  to  238°  by  the  thermometer. 

Let  stand  for  five  minutes,  then  beat 
until  it  becomes  creamy. 

Pour  into  an  oiled  pan  and  mark  into 
squares. 

Use  recipe  for  Chocolate  Fudge  and 
add  J  Ib.  (f  cup)  freshly  cracked, 
broken  walnut  meats  or  almonds. 

2£  Ibs.   (5  cups)   granulated  sugar 
|  Ib.     (1  cup  )  butter 

1  qt.     (4  cups)  milk 

Stir  continuously  and  cook  to  238°  by 
the  thermometer. 

Remove  from  the  fire  and  let  the 
syrup  stand  about  ten  minutes.  Then 
beat,  and  when  it  begins  to  get  creamy 
add  J  Ib.  (1  cup)  chopped  Brazil  meats 
and  pour  into  an  oiled  pan. 

Mark  into  squares. 

2  Ibs.   (4  cups)  brown  sugar 

|  Ib.     (1  cup  )   granulated  sugar 
1   pt.     (2  cups)   milk 
J  Ib.     (£  cup  )  butter 
Pinch  of  salt 


[34] 


MY   CANDY   SECRETS 


(j&mhies  for  Christmas 


azaars 


Cocoanut 
Fudge: 


Nut  Fudge. 


Molasses  Squares: 
(Lemon) 


Stir  continuously  and  cook  to  240° 
by  the  thermometer. 

Let  stand  for  five  minutes,  then  beat 
until  it  becomes  creamy. 

Pour  into  an  oiled  pan,  and  mark  into 
squares. 

To  two  pounds  (four  cups)  brown 
sugar,  add  milk  drained  from  one  can 
Baker's  fresh  cocoanut  and  cook  until 
the  thermometer  registers  244°. 

Add  the  well-drained  cocoanut  from 
above  can  and  beat  until  creamy. 

Pour  into  an  oiled  pan,  and  when 
cool  cut  into  squares. 

2  Ibs.   (4  cups)  brown  sugar 

J  Ib.     (1  cup  )  granulated  sugar 

1  pt.     (2  cups)  milk 

£  Ib.     (£  cup  )  butter 

Pinch  of  salt 

Stir  constantly  and  cook  to  243°  by 
the  thermometer. 

Let  stand  for  a  moment  or  two,  until 
the  first  extreme  heat  has  passed  off; 
then  beat  until  it  becomes  creamy. 

Add  J  Ib.  (J  cup)  freshly  cracked 
broken  walnut  meats. 

Pour  into  an  oiled  pan  and  mark  into 
squares. 

Into  a  kettle  (preferably  aluminum) 
three  or  four  times  larger  than  ingredi- 
ents would  seem  to  require,  put: 


[35] 


MY   CANDY   SECRETS 


for  CJfristmas  j&tbs,  Bazaars,  ;Ete. 


Molasses  Squares: 
(Lemon) 


Marshmallowsi 


1  lb.     (2     cups)  granulated  sugar 
£  Ib.     (1     cup  )  light  brown  sugar 

2  Ibs.   (If  cups)   Karo  Syrup 

1  pt.     (2     cups)   Barbadoes   molasses,   if  pro- 
curable; if  not,  New  Orleans 
1  cup   (|  pt.)  water 
The  candy  thermometer. 

Stir  when  nearly  done  to  prevent 
burning. 

Cook  until  thermometer  registers 
260°.  Remove  from  the  fire  and  add: 

J  lb.  (£  cup)  butter 
\  teaspoonful  of  salt 
Soda  the  size  of  a  pea 

Pour  onto  a  cold,  oiled  marble  slab  or 
cake  pan  and  cool  as  quickly  as  possible. 
When  firm  and  cold,  pull  over  a  candy 
hook  until  the  candy  is  of  a  bright  yel- 
low color,  fluffy  and  full  of  air;  then 
add  one-half  teaspoonful  of  oil  of  lemon. 

Remove  from  hook  and  place  on  a 
slab  or  large  pan  until  it  flattens.  If  it 
does  not  flatten  of  itself  to  about  one- 
half  inch  in  thickness,  roll  it  with  a  roll- 
ing pin.  Then  with  the  large  caramel 
knife  cut  in  four-inch  squares  and  wrap 
in  waxed  paper. 

This  candy  may  be  cut  in  long  sticks 
if  desired. 

For  molding  marshmallows,  one 
should  have  a  stick  of  plaster-of -Paris 
molds  (see  illustration  opposite  page 


[36] 


MY   CANDY  SECRETS 


Canines  for  fiJjriatmas  J&*I*s,  ^feaara, 

Marshmallows:  65  for  molding  in  cornstarch)  of  what- 
ever shape  one  desires  the  finished 
marshmallows  to  be ;  also  a  box  cover  or 
bottom  that  is  1|"  to  If"  deep.  This 
should  be  filled  with  sifted  dry  corn- 
starch  and  printed  ready  to  receive  the 
marshmallows  before  you  begin  your 
batch.  (Full  directions  for  printing 
cornstarch  molds  are  given  on  page  63.) 

2  Ibs.   (4     cups)  granulated  sugar 
1  Ib.     (l£  cups)  Karo  Syrup 

1  pt.     (2     cups)  water 

2  oz.  pulverized  gelatine 
Whites  of  three  eggs 

1  tablespoonful  of  cornstarch 
1  oz.  of  gum  arabic. 

Dissolve  the  gelatine  in  J  pt.  of  hot 
water,  and  dissolve  the  gum  arabic  in 
J  cup  of  hot  water,  putting  it  on  the 
fire  for  a  moment  until  the  gum  is  thor- 
oughly dissolved. 

Cook  the  sugar,  water,  and  Karo 
Syrup  until  the  thermometer  (see  page 
xvii)  registers  240°,  stirring  only  until 
the  sugar  is  dissolved. 

Remove  from  the  stove,  add  the  gela- 
tine water,  and  beat  with  an  egg  whip 
until  very  fluffy;  then  add  slowly  to  the 
well-beaten  whites  of  the  eggs.  When 
all  is  fluffy  and  light,  add  the  cornstarch 
and  the  dissolved  gum  arabic,  and  flavor 
with  twenty  drops  of  orange  flower 


MY   CANDY   SECRETS 


far 

water  or  vanilla,  as  preferred.  Mix 
well  and  spoon  out  in  the  cornstarch 
impressions,  as  illustrated. 

As  soon  as  these  marshmallows  are 
firm  enough  to  handle  (3  or  4  hours), 
pack  away  in  tin  boxes,  sprinkling  be- 
tween the  layers  a  little  well  sifted 
XXXX  sugar. 

These  marshmallows  will  keep  some 
time  if  put  away  in  air-tight  tins. 

Grilled  Nuts:  1  lb.   (2  cups)  brown  sugar 

1   cup  water 
1  Ib.   (2  cups)   filberts 

Roast  the  filberts  to  a  light  brown  in 
the  oven.  Do  not  allow  the  nuts  to  be- 
come too  brown,  as  they  brown  consid- 
erably after  being  taken  from  the  oven, 
and  when  cooled  they  might  be  over- 
done. 

Put  the  sugar  and  water  into  a  kettle ; 
stir  until  the  mixture  commences  to  boil. 
Remove  any  grains  that  may  form  on 
the  inner  sides  of  the  kettle,  by  rub- 
bing the  sides  with  a  wet  cheese-cloth, 
wrapped  round  a  fork.  Put  in  the 
thermometer  and  cook  to  270°.  Re- 
move from  the  fire. 

Pour  into  the  syrup  the  hot  roasted 
nuts,  and  stir  until  they  sugar.  If 
some  of  the  nuts  should  stick  together 
when  sugaring,  break  them  apart  be- 
fore serving. 

[38] 


Ill 


MY   CANDY   SECRETS 


Fondant:  Fondant,  as  the  chance  similarity  of 

the  words  suggests,  is  the  foundation  of 
all  cream  candies. 

It  can  be  made  in  small  quantities 
(one  pound  at  a  time)  very  easily,  and 
with  no  equipment  other  than  that 
which  one  ordinarily  finds  in  the 
kitchen,  plus  a  candy  thermometer  (see 
page  xvii) . 

To  make  larger  quantities — three  to 
five  pounds — at  a  time,  one  requires  a 
marble  slab  to  work  the  fondant  on. 
One  of  suitable  size  can  be  purchased 
for  about  ten  dollars.  The  top  of  an 
old-fashioned  marble-topped  table 
makes  a  very  satisfactory  slab  to  work 
on,  if  placed  on  a  firm  kitchen  table 
that  does  not  wabble. 

Cooked  fondant  made  in  large  quan- 
tities— unflavored — may  be  kept  to  be 
used  as  wanted.  The  flavor  can  be 
added  as  it  is  used,  thus  permitting  a 
variety  of  flavors  from  one  batch.  Fon- 
dant for  keeping  should  be  put  in  an 
earthen  crock,  covered  with  a  damp 
cheese-cloth  and  the  crock  cover. 

Any  of  the  following  recipes  can  be 
made  on  platter  or  slab.  It  all  depends 
on  the  quantity  one  wishes  to  make. 
Some  recipes  are  given  in  slab  quanti- 

[41] 


MY   CANDY  SECRETS 


Jfonhant 


Uncooked  Fon- 
dant (for  im- 
mediate use) 


Platter  Fondant, 


ties,  some  in  platter  quantities.  They 
may  be  increased  or  diminished  by  re- 
ducing all  ingredients  one  third  or  in- 
creasing all  ingredients  three  times. 

Sift  well  one  pound  (2  heaping  cups) 
of  XXXX  sugar.  (Use  XXXX 
sugar — others  called  powdered,  confec- 
tioners' or  pulverized  are  not  satisfac- 
tory.) 

Beat  well  the  whites  of  two  eggs  un- 
til stiff  and  add  the  sifted  sugar — a  lit- 
tle at  a  time,  until  all  is  mixed.  Then 
add  a  few  drops  of  any  flavor  desired, 
such  as  vanilla,  peppermint,  or  pista- 
chio, depending  upon  the  purpose  for 
which  the  fondant  is  to  be  used. 
(Making  about  one  pound) 

Put  into  an  aluminum  saucepan: 

1  lb.   (2  cups)  granulated  sugar 

1  cup  water 

Cream  of  tartar  size  of  a  pin-head 

Set  on  a  hot  fire.  Stir  until  the 
sugar  is  dissolved,  no  longer. 

Put  in  thermometer  and  cook  until 
it  registers  238°. 

Remove,  with  a  wet  cheese-cloth 
wrapped  round  a  fork,  any  crystals  that 
may  form  on  the  sides  of  the  saucepan 
while  the  candy  is  cooking.  (See  the 
accompanying  illustration. ) 

Pour  onto  a  heavy,  slightly  damp- 


[42] 


O 


Beating  Platter  Fondant 


When  Firm  Mold  into  a  Ball 


MY   CANDY   SEC:RETS 


Platter  Fondant: 


Bonbon  Fondant: 


ened  platter,  and  let  it  cool  for  fifteen 
minutes  (in  summer  set  on  bed  of 
cracked  ice  and  let  cool  for  ten  min- 
utes). 

Flavor  with  a  few  drops  of  any  de- 
sired flavor  (vanilla,  peppermint,  or 
pistachio)  and  beat  with  fork  until  it 
becomes  a  firm  cream.  Mold  all  to- 
gether in  a  ball  and  cover  with  a 
damp  cheese-cloth  for  about  ten  min- 
utes. 

Each  step  in  this  process  is  illus- 
trated in  the  accompanying  photo- 
graphs. 

(In  quantities  from  three  to  five 
pounds  must  be  made  on  a  slab.) 

3  Ibs.   (6  cups)   granulated  sugar 

1  pt.     (2  cups)  water 

Cream  of  tartar  the  size  of  a  pea 

Stir  until  sugar  is  dissolved,  no 
longer,  and  put  in  thermometer. 

Wipe  away  any  grains  that  may 
form  on  the  inside  of  the  kettle  with  a 
damp  cheese-cloth  wrapped  round  a 
fork,  as  illustrated. 

Cook  until  the  thermometer  registers 
238°. 

Remove  at  once  from  the  fire — with- 
out jarring — and  let  it  stand  quietly  un- 
til it  has  ceased  to  bubble. 

Sprinkle  or  spray  the  slab  with  a  lit- 

[4*] 


MY   CANDY   SECRETS 


Jfmthmtt 


Bonbon  Fondant: 


Maple  Fondant: 


tie  water.  Pour  the  syrup  onto  the 
slab  in  a  thin  stream,  making  a  large 
outer  circle,  then  an  inner  one,  then  fill 
in  between  these.  This  cools  the  fon- 
dant quickly,  which  is  important  in 
making  it  smooth. 

Let  it  stand  five  or  more  minutes,  un- 
til it  is  almost  cold.  Add  flavor  and 
color,  unless  it  is  to  be  used  for  several 
different  things.  In  that  case  the 
flavor  can  be  added  as  the  fondant  is 
used. 

Now  with  the  spatula  scrape  the 
outer  edge  into  the  center,  as  in  illus- 
tration, and  work  the  fondant  con- 
stantly until  it  becomes  a  firm  and 
creamy  mass.  Cover  with  a  damp 
cheese-cloth  for  fifteen  minutes. 

It  is  now  ready  to  use  for  bonbons, 
chocolate  creams,  cream  peppermints  or 
to  store  away  for  future  use. 

3  Ibs.   (6  cups)  maple  sugar,  crushed 
1  pt.     (2  cups)  water 

Use  a  four-quart  saucepan,  as  maple, 
like  molasses  candy,  boils  up  very  high, 

Stir  until  the  sugar  is  dissolved — no 
longer. 

Wash  down  any  grains  that  may 
form  on  the  sides  with  a  wet  cheese- 
cloth wrapped  round  a  fork. 


[44] 


Work  Fondant  constantly  until  it  becomes  Firm  and  Creamy 


1 


Fondant  Sufficiently   Beaten 


MY   CANDY   SECRETS 


Maple  Fondant: 


Coffee  Fondant, 


Cook  until  the  thermometer  registers 
241°.  Take  out  the  thermometer,  and 
remove  from  fire. 

Pour,  with  as  little  agitation  as  pos- 
sible, onto  a  cold  marble  slab.  Begin 
to  stir  as  soon  as  all  is  poured,  and 
handle  as  indicated  in  the  preceding 
recipe  for  Bonbon  Fondant. 

This  fondant  will  keep  for  some  time, 
but  not  as  well  as  plain  bonbon  fondant. 
Maple  fondant,  if  kept  too  long,  fer- 
ments. 

i 

3     Ibs.   (6  cups)   Diamond  A  sugar 

If  pt.     (3  cups)   water 

1  large  tablespoonful  Karo  Syrup 

Cream  of  tartar  about  the  size  of  a  pin-head 

3  oz.  of  the  best  coffee,  pulverized. 

The  coffee  should  be  tied  very  loosely 
in  a  cheese-cloth  bag,  and  cooked  with 
the  fondant. 

Cook  to  241°  by  the  thermometer. 
Wash  down  the  sides  of  the  kettle  with 
a  piece  of  cheese-cloth  wrapped  round 
a  fork,  at  any  time  that  crystals  form  on 
the  edge.  Pour  onto  a  cold  slab. 

Pour  it  in  circles,  that  the  syrup  may 
cool  as  rapidly  as  possible.  This  helps 
to  make  the  finished  fondant  smooth. 

When  the  first  heat  has  passed 
(about  one  minute)  begin  stirring  with 

[45] 


MY   CANDY   SECRETS 


Jfxmtami 

Coffee  Fondant: 


Butter  Fondant. 


spatula  and  continue  until  the  firm 
batch  becomes  a  creamy  mass. 

Then  scrape  all  together  and  cover 
with  a  damp  cheese-cloth  for  about  five 
minutes.  It  will  then  be  found  to  have 
"softened  down"  and  can  be  kneaded 
together  and  packed  away  in  a  covered 
crock.  It  will  keep  perfectly  for  some 
time,  if  a  damp  piece  of  cheese-cloth  is 
kept  on  top. 

The  preceding  photographs  show 
clearly  the  different  processes  of  fon- 
dant making. 

3  Ibs.   (6  full  cups)   granulated  sugar 

I  Ib.     (£  cup)  butter 

1  tablespoonful  Karo  Syrup 

1  pt.   (2  cups)  water 

Use  a  four-quart  saucepan,  as  the 
syrup  will  boil  up  very  high. 

Stir  until  the  sugar  is  dissolved — no 
longer.  Carefully  remove  any  grains 
that  form  on  the  sides  of  the  kettle,  with 
a  clean  wet  cheese-cloth  wrapped  round 
a  fork. 

Cook  to  242  degrees.  Take  out  the 
thermometer,  and  remove  from  fire. 

Pour,  with  as  little  agitation  as  pos- 
sible, onto  a  cold  marble  slab.  (See 
illustration. ) 

Pour  it  in  circles,  that  the  syrup  may 
cool  as  rapidly  as  possible.  This  helps 


MY   CANDY   SECRETS 


Jjfmt&oti 


Butter  Fondant; 


Ginger  Fondant; 


Strawberry 
Fondant: 


to  make  the  finished  fondant  smooth 
and  creamy. 

When  the  first  heat  has  passed 
(about  two  minutes)  begin  stirring 
with  spatula  and  continue  until  the  firm 
batch  becomes  a  creamy  mass.  (See 
illustration. )  Then  scrape  all  together 
and  cover  with  a  damp  cheese-cloth  for 
about  five  minutes. 

This  fondant  should  be  molded  into 
shapes  and  dipped  in  bitter  chocolate 
the  same  day  as  made. 

3  Ib.  (2  cups)  sugar 
\  Ib.  chopped  ginger 
f  cup  water 

Cook  until  the  thermometer  registers 
238  degrees.  Pour  onto  a  chilled  plat- 
ter which  has  been  dampened  with  three 
tablespoonfuls  of  water. 

Chop  some  canton  ginger  and  mix 
with  enough  fondant  to  hold  it  to- 
gether. Flavor  with  lemon  juice. 

1  Ib.   (2  cups)  granulated  sugar 
Cream  of  tartar  size  of  a  pin-head 

1  cup  water 

2  tablespoonfuls  of  mashed  strawberries 
1  teaspoonful  of  lemon  juice 

Cook  until  the  thermometer  registers 
246  degrees. 

Wipe  away  any  grains  that  may  form 
on  the  inside  of  the  saucepan  with  a 

[47] 


MY   CANDY   SECRETS 


Strawberry 
Fondant: 


Orange  Fondant. 


damp  cheese-cloth  wrapped  round  a 
fork.  ( See  illustration  facing  page  42.) 
Pour  onto  a  cold  slab  on  which  the 
mashed  strawberries  and  lemon  juice 
have  been  put,  and  let  stand  ten  min- 
utes. ( In  summer  put  platter  on  a  bed 
of  cracked  ice  and  let  stand  seven  min- 
utes. )  Beat  with  a  fork  until  firm  and 
creamy.  Form  in  a  ball,  cover  with 
damp  cheese-cloth  for  five  or  ten  min- 
utes. 

1  lb.   (2  cups)  granulated  sugar 
1   cup  water 

Cream  of  tartar  size  of  a  pin-head 
1  tablespoonful  lemon  juice 

Cook  to  246  degrees. 

Wipe  away  any  grains  that  may  form 
on  the  inside  of  the  saucepan  with  a 
damp  cheese-cloth  wrapped  round  a 
fork. 

Wet  a  large,  chilled,  heavy  platter 
with  the  juice  and  grated  rind  of  one 
orange;  pour  the  syrup  onto  this,  and 
let  stand  ten  minutes.  (In  hot  weather 
set  the  platter  on  a  bed  of  cracked  ice 
and  let  it  cool  seven  minutes.) 

Beat  with  a  fork  until  firm  and 
creamy.  Mold  together  and  cover  with 
a  damp  cheese-cloth  for  fifteen  minutes. 
(See  the  illustrations  for  making  fon- 
dant accompanying  this  chapter.) 


[48] 


MY   CANDY   SECRETS 


Lemon  Fondant: 


Raspberry 
Fondant: 


1  lb.   (2  cups)  granulated  sugar 

f  cup  water 

A  pin-head  of  cream  of  tartar 

Cook  over  a  hot  fire  until  the  ther- 
mometer registers  244  degrees. 

With  a  damp  cheese-cloth  wrapped 
round  a  fork  wipe  away  any  grains  that 
may  form  on  the  inside  of  the  saucepan. 

Wet  a  large,  chilled,  heavy  platter 
with  the  juice  and  grated  rind  of  lemon. 
Pour  the  syrup  onto  the  platter,  as  il- 
lustrated, and  let  stand  ten  minutes. 
( In  hot  weather  set  the  platter  on  a  bed 
of  cracked  ice  and  let  it  cool  seven  min- 
utes. ) 

Beat  with  a  fork  until  firm  and 
creamy. 

Mold  together  and  cover  with  a 
damp  cheese-cloth  for  fifteen  minutes. 

l£  Ibs.  (3  cups)  granulated  sugar 

1  cup  water 

A  pinch  of  cream  of  tartar 

Cook  until  the  thermometer  registers 
250  degrees. 

Add  1  cup  of  canned  raspberries  and 
cook  to  240  degrees. 

Pour  onto  a  large  dampened  platter ; 
add  one  tablespoonful  of  lemon  juice; 
and  beat  with  a  fork  until  firm  and 
creamy. 

Roll  together  in  a  ball;  cover  with  a 

[49] 


Pineapple 
Fondant. 


Chocolate 
Fondant. 


damp  cheese-cloth,  and  let  stand  for 
about  fifteen  minutes  to  soften  down. 

1  lb.   (2  cups)   granulated  sugar 
|  cup  water 

2  tablespoonfuls  shredded  fresh  pineapple 
\  teaspoonful  lemon  juice 

Stir  until  the  sugar  is  dissolved — no 
longer. 

Wipe  away  any  grains  that  may 
form  on  the  inside  of  the  saucepan,  with 
a  damp  cheese-cloth  wrapped  round  a 
fork  (as  illustrated  opposite  page  42). 

Cook  until  the  thermometer  registers 
246  degrees. 

Wet  a  large,  cold  platter  with  the 
shredded  fresh  pineapple  and  lemon 
juice.  Pour  the  syrup  onto  this  plat- 
ter, and  let  it  cool  for  ten  minutes.  ( In 
summer  set  the  platter  on  a  bed  of 
cracked  ice  and  let  it  cool  for  seven  min- 
utes. ) 

Beat  with  a  fork  until  firm  and 
creamy.  (See  the  illustrations  facing 
page  43.) 

Roll  all  together  in  a  ball  and  cover 
with  a  damp  cheese-cloth  for  a  few  mo- 
ments, to  soften  down. 

Into  an  aluminum  saucepan  put: 

1  lb.   (2  cups)   granulated  sugar 

1  cup  water 

Cream  of  tartar  the  size  of  a  pin-head 

2  oz.  melted  chocolate. 


[30] 


MY   CANDY  SECRETS 


Jfmtfrmtt 


Chocolate 
Fondant: 


Maple  Cream 
Fondant: 


Set  on  a  hot  fire  and  stir  until  the 
sugar  is  dissolved — no  longer. 

Put  in  the  thermometer  and  cook  un- 
til it  registers  237  degrees. 

With  a  wet  cheese-cloth  wrapped 
round  a  fork,  remove  any  crystals  that 
may  form  on  the  sides  of  the  saucepan 
while  the  candy  is  cooking. 

Pour  onto  a  heavy,  slightly  dampened 
platter,  and  let  it  cool  for  fifteen  min- 
utes. In  summer  set  the  platter  on  a 
bed  of  cracked  ice  and  let  it  cool  for 
ten  minutes. 

Beat  with  a  fork  until  it  becomes  a 
firm  cream. 

Mold  all  together  into  a  ball,  and 
cover  with  a  damp  cheese-cloth  for 
about  ten  minutes. 

If  Ibs.  (3£  cups)  maple  sugar 
1  pt.  (2  cups)  sweet  cream 
A  pinch  of  salt 

Cook  to  238  degrees,  stirring  con- 
stantly. 

Remove  it  from  the  stove.  Beat  un- 
til it  is  very  thick  and  creamy. 


[51] 


MY   CANDY   SECRETS 


Jfmt&mte 


Vanilla 

Whipped-Cream 
Fondant: 


Sultana 


Put  into  an  aluminum  saucepan: 

1  lb.   (2  cups)  granulated  sugar 

£  pt.   (1  cup  )  water 

Cream  of  tartar  size  of  a  pin-head 

Put  over  a  hot  fire  and  stir  until  the 
sugar  is  dissolved — no  longer. 

Wipe  away  any  grains  that  may  form 
on  the  inside  of  the  saucepan  while  cook- 
ing, with  a  wet  cheese-cloth  wrapped 
round  a  fork.  (Illustrated  on  page 
42.) 

Cook  until  the  thermometer  registers 
242  degrees. 

Pour  onto  a  large  chilled  and  damp- 
ened platter,  and  let  stand  for  fifteen 
minutes.  (In  warm  weather  set  the 
platter  on  a  bed  of  cracked  ice  for  seven 
minutes. ) 

Add  J  teaspoonful  (10  drops)  of 
vanilla  and  the  well-beaten  white  of  one 
egg.  Beat  with  a  fork  until  firm  and 
creamy.  Let  it  stand  just  a  few  min- 
utes to  harden,  before  shaping  into  balls 
to  coat  with  chocolate. 

Use  the  same  recipe  as  for  Whipped- 


Whipped-Cream   Cream  Fondant.     After  the  last  proc- 


Fondant: 


ess  of  beating  it  with  a  fork  until  firm 
and  creamy,  mix  in  one-half  cup  of 
washed  and  steamed  Sultana  raisins. 


[52] 


MY   CANDY   SECRETS 


Walnut  Use  the  same  recipe  as  for  Whipped- 

Whipped-Cream   Cream  Fondant,  adding,  after  it  has 

Fondant:  been  beaten  with  a  fork  until  firm  and 

creamy,  one-half  cup  of  broken  walnut 

meats. 

Cocoanut  3  Ibs.   (6  heaping  cups)  granulated  sugar 

Whipped-Cream   2  cans  Baker's  cocoanut 
Fondant:  1  teasPoonful  cream  tartap 

Drain  the  milk  from  the  cocoanut  and 
add  enough  water  to  make  one  pint  (2 
cups)  of  liquid.  Mix  it  with  the  sugar. 
Put  it  on  the  fire  and  stir  until  the  sugar 
is  dissolved,  no  longer. 

While  cooking,  wipe  away  any  sugar 
crystals  that  may  form  on  the  inside  of 
the  saucepan,  with  a  clean,  wet  cheese- 
cloth wrapped  round  a  fork  and  dipped 
in  cold  water. 

Cook  to  238  degrees,  and  add  the 
drained  cocoanut.  Cook  to  240  de- 
grees. 

Pour  onto  a  marble  slab.  Let  cool 
for  ten  minutes.  Flavor  with  a  little 
vanilla.  Add  the  well-beaten  whites  of 
two  eggs  and  mix.  (See  the  process 
for  mixing  fondant  under  the  recipe  for 
Bonbon  Fondant.) 


[53] 


IV 

attfc  Jfrutta 


Jfnttte 

Coating  There  are  two  or  three  questions  that 

Chocolates:  amateur  candy  makers  seem  always  to 

ask  me  regarding  covering  candies  with 

chocolate.     So  I  shall  put  them  here, — 

with  their  answers. 

1.  Q.  "Why  is  it  my  chocolates  turn 
white  and  spotted?" 

A.  "Because  your  coating  was  too 
hot  when  you  dipped  your  candies." 

2.  Q.  "How  do  you  sweeten  choco- 
late for  coating?" 

A.  "It  cannot  be  done  at  home.  If 
you  wish  a  sweet  chocolate  coating  you 
must  buy  your  coating  chocolate  ready 
sweetened." 

3.  Q.  "When  chocolate  is  too  thick, 
what  will  thin  it  ?     I  tried  water  but  that 
only  made  it  thicker  until  I  added  so 
much  that  the  coating  never  did  harden, 
but  remained  a  paste  even  when  cold." 

A.  For  thinning  chocolate  coatings 
add  melted  cocoa  butter  to  melted  coat- 
ing and  mix  well.  But  if  you  buy 
proper  coating  chocolate  you  will  not 
find  it  necessary  to  thin." 

The  first  and  most  important  thing 
is  to  procure  chocolate  of  the  coating 
grade,  and  this  I  find  is  indeed  a  diffi- 
culty, for  it  is  sold  by  the  manufacturers 
only  in  wholesale  quantities;  and  local 
confectioners  who  will  consent  to  part 

[571 


MY   CANDY   SECRETS 


Jfrutte 

Coating  with  a  share  of  their  supply  are  more 

Chocolates:  often  the  exception  than  the  rule.  Ac- 

cordingly, in  order  that  this  book  may 
be  as  completely  useful  as  I  desire  it 
shall  be,  I  wish  to  state  that,  while  natu- 
rally not  seeking  this  extension  of  re- 
sponsibility, if  any  readers  find  diffi- 
culty in  obtaining  coating  chocolate,  I 
shall  as  an  accommodation  be  glad  to 
furnish  them  with  reasonable  quantities 
at  a  fair  market  price. 

I  use  chocolate  coatings  of  various 
sorts  for  variety,  as  follows :  Unsweet- 
ened chocolate  for  rich  cream  centers; 
vanilla  sweet  chocolate  for  caramels, 
nougat  and  some  nut-meats;  and  milk 
chocolate  for  fruit  centers. 

Each  of  the  coatings  is  especially 
prepared  and  ready  for  use  when 
melted  as  directed.  The  secret  of 
glossy,  dark  chocolates  lies  in  never  per- 
mitting your  coating  to  become  hot.  It 
should  be  just  melted, — no  more.  Very 
little  heat  is  required  to  bring  chocolate 
coating  to  a  liquid  state.  And  as  it 
melts  so  easily,  one  must  be  exceedingly 
cautious  not  to  overheat  it. 

Have  near  at  hand  all  the  centers  you 
intend  to  coat  ready  for  dipping.  Use 
two  or  three  pounds  of  chocolate  to  do 
even  a  very  little  dipping,  because  a 

[58] 


MY   CANDY   SECRETS 


mtfr 

Coating  small  quantity  will  not  stay  fluid  long 

Chocolates:  enough  when  it  is  at  the  dipping  tem- 

perature, to  allow  one  to  do  much  coat- 
ing. Chocolate  may  be  re-melted  any 
number  of  times,  provided  it  is  never 
heated  above  110°. 

Grate  two  or  three  pounds  of  coating 
chocolate  and  put  one-fourth  of  it  and 
the  thermometer  in  the  upper  part  of  a 
quart  double-boiler.  Fill  the  lower  part 
with  hot  water  and  set  the  upper  part 
into  it  (away  from  the  fire)  just  long 
enough  to  start  the  chocolate  melting. 
Mix,  and  when  the  bottom  and  sides 
begin  to  melt  remove  from  the  hot  bath 
at  once.  Stir  slowly.  The  chocolate 
that  is  melted  will  have  warmth  enough 
to  melt  all  the  rest,  which  can  be  added 
a  little  at  a  time  until  all  is  melted.  It 
may  be  necessary  to  put  the  chocolate 
on  the  hot  water  once  again  in  melting 
as  much  as  three  pounds,  but  in  doing 
so  do  not  leave  it  more  than  a  few  sec- 
onds. Mix  constantly  and  watch  the 
thermometer.  When  it  registers  down 
to  85°,  the  chocolate  is  ready  to  begin 
dipping. 

At  85°  chocolate  coating  is  just  be- 
fore the  hardening  or  "freezing"  point. 
It  is  melted  but  not  warm,  and  it  is  at 
this  point  the  centers  should  be  coated. 


MY   CANDY   SECRETS 


<3[nttt0 

Coating  They  will  harden  in  a  moment  and  be 

Chocolates:  dark  and  glossy. 

The  dipping  should  be  done  in  a  cool 
room,  and  the  chocolate  mixed  well 
before  dipping  each  piece.  An  ordi- 
nary fork  or  a  two-pronged  fish  fork 
may  be  used  for  dipping  centers  into 
the  chocolate  and  the  candies  should  be 
placed  on  heavily  waxed  paper.  Con- 
fectioners' dipping  forks  of  various  de- 
signs can  be  used  to  give  different 
markings  on  the  finished  candies,  but 
an  ordinary  fork  makes  a  very  pretty 
dip. 

Drop  the  center  into  the  chocolate, 
push  it  down  with  the  fork  until  it  is 
entirely  submerged,  and  bring  it  out  on 
the  fork,  shaking  it  against  the  edge  of 
the  double-boiler  to  remove  the  surplus 
chocolate.  Wipe  the  bottom  of  the 
fork  lightly  on  the  edge  of  the  pan  and 
turn  the  dipped  center  upside  down  on 
the  waxed  paper,  removing  the  fork 
slowly,  so  that  it  shows  a  pretty  mark- 
ing. If  smooth  chocolates  with  no 
marking  are  preferred,  shove  the  choc- 
olate drop  off  the  fork  with  a  hatpin 
or  a  meat  skewer. 

Should  the  chocolate  become  too 
thick  before  all  the  centers  are  coated,  it 
can  be  remelted  as  before.  Since, 

[60] 


Remove  surplus  Chocolate  by  wiping  Bottom  of  Fork  lightly  on  the  Edee 

of  the  Pan 


Remove  Chocolates  from  Fork  with  a  Hatpin.     As  you  gain  skill  dip  as  below 


Turn  Fork  up-side  down   to  place  Candies  on   Wax   Paper   and  remove  Fork 
slowly  to  secure  a  Pretty  Marking  on  Top 


Jffrwte 


Coating 
Chocolates: 


Hand-Rolled 
Centers: 


however,  it  takes  some  time  to  cool  the 
chocolate  to  85°,  it  is  best  to  melt  plenty 
of  coating  in  the  first  place  and  to  work 
as  quickly  as  possible  when  it  is  cooled. 
One  cannot  do  good  work  dipping 
chocolates  in  a  room  that  is  warmer  than 
68°.  It  is  wise  to  ascertain  the  tem- 
perature of  the  room  you  are  working 
in  before  starting  to  dip.  Thus,  in 
very  warm  weather  one  cannot  dip,  ex- 
cept in  the  cool  early  morning,  or  in  a 
refrigerated  room. 

.Cream  centers  for  chocolates  may  be 
molded  in  two  ways:  Rolled  into 
shape  by  hand  or  molded  in  corn- 
starch. 

Cream  centers  for  chocolates  may  be 
made  by  shaping  right  from  the  fondant 
as  made;  balls,  oblong  pieces,  and  even 
horse-shoe  shapes  can  be  made  in  this 
way.  Also  squares,  oblongs,  and  dia- 
mond shapes  can  be  cut  with  a  knife 
from  fondant  that  has  been  rolled  to  a 
proper  thickness  with  the  rolling-pin. 
Peppermint  shapes  can  be  made  by 
hand,  making  first  a  ball  and  then 
gently  patting  it  down  flat. 

Any  fondants,  such  as  raspberry, 
pineapple,  maple,  cocoanut,  whipped 
cream,  butter  cream,  chocolate,  orange, 
lemon,  ginger,  and  strawberry,  may  be 

[61] 


MY   CANDY   SECRETS 


(Eijacolate  anh  Jfrutts 


Cream  Centers 
Molded  in 
Cornstarch: 


used  for  hand-rolled  centers.  In  this 
way  one  has  a  large  variety  of  cream 
center  chocolates.  Recipes  for  all  of 
these  are  given  in  Chapter  III, 
"Fondant." 

Centers  molded  in  cornstarch  keep 
soft  longer  than  hand-rolled  ones,  are 
easier  to  coat  with  chocolate,  and  can 
be  made  in  a  great  variety  of  shapes 
and  sizes.  The  same  fondants  are  used 
as  for  hand-rolled  cream  centers. 

For  molding  in  cornstarch  the  pro- 
fessional has  quite  a  large  equipment; 
but  it  can  be  done  easily  at  home  with 
no  more  than  the  following: 

I.  Set  of  plaster  of  Paris  molds  on 
a  stick. 

(Costs  60c  for  a  stick  of 
twelve  molds  from  any  confec- 
tioners' supply  house.) 

II.  Funnel  dropper  and  stick. 

(Complete  costs  from  50c  to 
75c  from  any  confectioners' 
supply  house.) 

III.  A  coarse  and  a  fine  sieve,  and  a 
soft,  flat  paint  brush. 

IV.  Heavy    cardboard    box-covers, 
about  one  to  one  and  one-half 
inches  deep  and  as  long  one  way 
as  the  stick  of  molds. 

V.  A  smooth  ruler,  a  little  wider  than 


[62] 


MY   CANDY   SECRETS 


Cream  Centers 
Molded  in 
Comstar  ch: 


the  covers  you  are  to  use  as  con- 
tainers. 

VI.  Several  boxes  of  dry  cornstarch. 
(Dry  in  a  warm  place  for  several 
hours  each  time  before  using. ) 

Sift  into  each  box-cover  enough  dry 
cornstarch  to  fill  it.  Level  the  corn- 
starch  off  smoothly  with  the  ruler  (see 
illustrations  facing  page  64).  Then 
with  mold  stick  make  impressions  in 
the  cornstarch,  lifting  the  mold  stick 
carefully,  so  as  to  keep  each  impression 
clean-cut  and  smooth. 

By  having  several  mold  sticks,  each 
with  a  different  shaped  mold,  you  can 
make  any  number  of  shapes  and  sizes. 
In  the  illustration  facing  page  65,  va- 
rious shapes  are  shown,  together  with 
three  different  designs  on  mold  sticks. 
The  photograph  also  shows  the  wooden 
starch  trays  that  are  used  profession- 
ally. They  are  quite  bulky  and  ex- 
pensive, however,  and  for  home  use  the 
inverted  box-tops  will  do  just  as  well. 

When  all  the  impressions  are  made 
ready,  melt  in  a  double-boiler  the  fon- 
dant you  wish  to  use.  If  it  is  not  fla- 
vored, add  flavor  and  color  now,  using 
only  a  delicate  amount.  Mix  con- 
stantly with  the  iron  rod  of  the  funnel 
while  melting.  It  is  much  easier  to 

[68] 


MY   CANDY  SECRETS 


(jjfyocolates  mth 


Cream  Centers 
Molded  in 
Cornstarch: 


mix  melting  fondant  with  this  rod  than 
with  a  spoon. 

When  all  is  melted,  pour  it  into  the 
funnel  (which  should  be  warmed),  hav- 
ing first  stopped  the  hole  with  the  fun- 
nel rod.  Take  the  funnel  of  melted 
cream  to  the  starch  impressions  and 
raise  the  rod  just  long  enough  to  fill  a 
mold,  as  illustrated. 

If  the  cream  hardens,  it  can  be  melted 
a  little  by  holding  the  funnel  and  all 
right  over  the  fire — close  to  the  flame — 
and  mix  by  keeping  the  stick  in  the  hole 
and  at  the  same  time  moving  it  around 
the  sides  and  in  the  middle. 

Fondant  can  be  thinned  a  little  with 
simple  syrup  while  melting.  A  recipe 
for  this  is  found  on  page  82.  But  care 
must  be  taken  not  to  add  too  much,  else 
the  creams  will  never  harden. 

The  melted  fondant  should  be  quite 
hot  when  poured  into  the  funnel,  so  that 
it  will  run  into  the  molds  readily.  It 
will  take  a  little  practice  to  handle  the 
funnel  skillfully,  but  it  is  not  a  difficult 
thing  for  a  steady  hand  to  do. 

The  creams  will  harden  in  two  or 
three  hours  and  be  ready  for  dipping. 
If  starch  sticks  in  lumps  to  the  centers 
it  is  because  the  starch  was  not  suffi- 
ciently dried.  Pick  them  out  of  the 
starch  into  a  coarse  sieve,  and  brush 


[64] 


Sifting;  Cornstarc-h 


Leveling  off  the  Cornstarch 


Making  the  Impression  in  the  Cornstarch  with  the  Molding  Stick 


Filling  the   Molds  with  Melted  Cream 


Removing  Starch  from  hardened  Creams  by  Brushing 


MY   CANDY   SECRETS 


(Eljocofcttes 


Cream  Centers 
Molded  in 
Cornstarch: 


lightly  over  them  until  all  the  starch  is 
removed,  as  illustrated  opposite. 

The  cornstarch  may  be  used  again 
and  again,  if  put  into  air-tight  jars  and 
kept  dry. 

Any  of  the  fondants  given  in  the 
chapter  on  fondant  may  be  used  for 
molding  in  cornstarch.  In  this  way 
one  has  a  large  variety  of  cream  center 
chocolates. 


OTHER  CHOCOLATE  CENTERS 

Maraschino  Cherry       The  cherries  commonly  called  "Mara- 

Chocolates:  schinos"  are  not  flavored  with  Mara- 

schino at  all,  but  they  make  a  pleasant 

liquid  cherry  chocolate  when  used  as 

follows  : 

Drain  the  cherries  into  a  sieve  and 
dip  each  cherry  in  melted  bonbon  fon- 
dant. (  See  directions  for  melting  bon- 
bon fondant,  pages  81  and  82.) 

When  these  are  cold  and  firm,  melt  a 
little  sweet  chocolate  in  the  same  man- 
ner as  for  coating  chocolates,  and  with 
a  knife  put  a  little  on  the  bottom  of 
each  dipped  cherry.  Place  on  waxed  pa- 
per until  the  chocolate  hardens  ;  then  coat 
the  entire  cherry,  being  careful  to  coat 
it  evenly  and  quite  thickly.  This 
makes  a  double  bottom,  which  is  neces- 
sary to  keep  this  kind  of  candy  from 

[65] 


(Efyreolaies 


Mint  Cherries 


Cocoa  Balls: 


Pistachio 
Chocolates: 


Chocolate  Coffee 
Beans: 


leaking.  They  should  be  made  a  few 
days  before  they  are  to  be  used  and  in 
this  time  the  fondant  will,  from  the 
moisture  of  the  cherry,  become  liquid. 
When  this  takes  place,  unless  the  cherry 
is  coated  with  an  extra,  even  and  thick 
bottom,  it  will  leak. 

Mint  cherries  are  done  in  the  same 
way  as  Maraschino  cherries,  except  that 
the  green  mint  cherries  are  used  and  the 
fondant  in  which  they  are  dipped  should 
be  flavored  quite  strongly  with  pepper- 
mint. 

\  lb.     (1  cup)  butter 
6     oz.    cocoa 
l£  Ibs.  (2  level  cups)  XXXX  sugar 

Cream  the  butter  thoroughly ;  add  the 
XXXX  sugar  slowly;  then  the  cocoa. 

Form  into  balls;  coat  with  sweet 
chocolate;  and  roll  in  cocoa. 

Flavor  fondant  with  pistachio,  and 
mix  in  one-fourth  cup  (1  oz.)  blanched 
pistachio  nuts. 

Roll  by  hand  into  balls;  coat  with 
sweet  chocolate ;  and  sprinkle  the  top  of 
each  candy  with  chopped  pistachio  nuts 
as  soon  as  it  is  coated. 

In  France  they  are  very  fond  of 
these  little  Coffee  Chocolates  after  din- 


ner. 


Choose  mild  coffee  beans  that  have 


[66] 


<3fh«t 


s 


Ginger 

Chocolates: 
(Plain) 

Chocolate-Covered 
Figs: 

Sultana 
Chocolates: 


Chocolate  Orange 
or  Grapefruit 
Peel: 

Chocolate  Tutti 
Frutti: 


been  freshly  roasted,  and  coat  each  bean 
thickly  with  sweet  chocolate. 

Cut  Canton  Ginger  into  long,  nar- 
row strips,  and  coat  with  sweet  or  milk 
chocolate. 

Wash  and  steam  figs  thoroughly. 
Cut  in  pleasing  sizes  with  shears,  and 
when  cold  coat  with  sweet  chocolate. 

Wash  and  steam  a  cupful  of  Sultana 
raisins.  Mix  into  sweet  chocolate 
melted  to  "freezing" — 80  degrees — and 
dip  out  in  spoonfuls  onto  waxed  paper. 

Use  about  equal  quantities  of  raisins 
and  of  chocolate.  Milk  chocolate  is 
very  nice  for  this  variety. 

Use  recipe  for  orange  peel  on  page 
18,  and  coat  with  sweet  chocolate. 

1  lb.  washed  and  steamed  Sultana  raisins 

1  lb.  washed  and  steamed  figs 

1  lb.  fondant 

£  lb.  roasted  filberts,  chopped  coarsely 

Grind  the  raisins,  figs  and  fondant 
through  a  meat  chopper,  mixing  them 
as  you  put  them  in — first  a  few  raisins, 
then  a  little  fondant  and  then  a  few 
figs.  Repeat  this  operation  until  all 
are  used.  In  this  way  they  are  well 
and  easily  mixed. 

Moisten  with  two  or  three  table- 
spoonfuls  of  grape  or  orange  juice. 

[67] 


MY   CANDY   SECRETS 


Chocolate-Covered 
Dates: 


Chocolate-Covered 
Molasses 
Candy: 

Chocolate  Turkish 
Delight: 

Chocolate  After 
Dinner  Mints: 

Guava  Chocolates: 


Fruit  Cake 
Chocolates: 

Butter  Scotch 
Chocolates: 
(Soft) 


Roll  by  hand  into  balls  and  coat  with 
sweet  chocolate. 

Stone  the  dates  and  steam  them  in  a 
steamer  for  about  five  minutes.  Re- 
move, and  when  cool  enough  to  handle 
close  each  date  firmly.  The  center  may 
be  filled  with  a  quarter  of  an  English 
walnut  or  a  bit  of  ginger. 

Coat  when  cold  with  sweet  or  milk 
chocolate. 

Use  the  recipe  for  Molasses  Candy 
on  page  5. 

Cut  in  tiny  pieces,  and  when  thor- 
oughly cold  coat  with  sweet  chocolate. 

Use  the  recipe  for  Turkish  Delight 
on  page  25,  and  coat  with  sweet  choco- 
late, before  rolling  in  sugar. 

Use  the  recipe  for  After  Dinner 
Mints  on  page  11,  and  coat  with  sweet 
chocolate. 

Guava  Jelly  cut  in  pieces  and  coated 
with  sweet  milk  chocolate  is  perfectly 
delicious. 

Cut  rich  fruit  cake  in  square  pieces 
and  coat  with  sweet  chocolate. 

2|  Ibs.   (4  heaping  cups)  brown  sugar 
1     pt.     (2  cups)  water 
£  teaspoonful  of  cream  of  tartar 
Pinch  of  salt 

Cook  until  the  thermometer  registers 
256°. 


[68] 


MY   CANDY   SECRETS 


Jfrutts 


Raisin  and  Nut 
Chocolates: 


Spanish  Creams. 


Spanish 
Chocolates. 


Belmonts: 


Add: 

J  lb.  Q  cup)  butter 

4  drops  (use  medicine  dropper)  oil  of  lemon 

Pour  into  an  oiled  tin.  When  cool, 
turn  tin  upside  down  on  an  oiled  slab, 
or  bread  board,  remove  tin  and  cut 
candy  into  oblong  pieces.  Dip  in  sweet 
chocolate* 

Wash,  steam  and  chop  one  package 
seeded  raisins.  Add  one-third  pound 
of  shelled  almonds.  Chop  and  mold 
into  balls.  (If  the  mixture  is  too  firm, 
thin  with  a  little  water.)  Coat  with 
chocolate. 

Roast  and  chop  Spanish  peanuts  and 
mix  with  melted  chocolate  prepared  for 
dipping  as  directed  on  page  59.  Dip 
small  vanilla  creams  (either  hand-rolled 
or  cornstarch  molded)  in  this  chocolate 
mixture.  The  centers  should  be  small, 
as  the  coating  will  be  quite  thick. 

Roast  and  chop  Spanish  peanuts  and 
mix  with  melted  chocolate  prepared  for 
dipping  as  directed  on  page  59.  Cool 
and  dip  into  this,  J  of  a  marshmallow 
(cut  with  shears).  The  centers  for 
these  should  be  small,  as  the  coating  will 
be  quite  thick. 

Sift  marshmallows  free  of  their 
sugar,  and  cut  in  half  with  shears. 

[69] 


MY   CANDY   SECRETS 


Peanut  Patty 
Chocolates: 


Hazelnut  Paste 
Chocolates: 


Apricot  Jelly 
Chocolates: 


Place  a  freshly  cracked  walnut  half  on 
each  piece  and  coat  with  chocolate. 
Use  recipe  for  Peanut  Patties  (page 

IT). 

Cut  in  slim  oblong  pieces  and  coat 
with  sweet  chocolate. 

Grind  one  pound  (2  cups)  of 
roasted,  blanched  hazelnuts,  using  finest 
macerator  on  meat  grinding  machine. 
Put  through  grinder  three  or  four  times 
until  the  nuts  are  very  finely  mashed. 

Cook: 

1  lb.   (2  cups)  granulated  sugar 

1  cup  water 

to  240  degrees  on  the  thermometer. 

Remove  from  the  stove  and  add  the 
ground  hazelnuts  and  \  cup  of  caramel 
flavor  made  as  follows:  Put  1  cup  of 
granulated  sugar  in  a  saucepan  over  the 
fire  and  stir  until  it  melts  and  browns 
and  burns  just  a  little.  Add  slowly  2 
cups  of  water  and  let  boil  until  the  cara- 
mel is  all  dissolved.  Beat  until  thick 
and  creamed  and  turn  out  on  a  marble 
dusted  with  powdered  sugar. 

When  cold  mold  into  balls  and  coat 
with  sweet  chocolate. 

2  large  greening  apples 
1     lb.  dried  apricots 

2^  Ibs.   (5  cups)  granulated  sugar 

Wash  apricots  in  clear,  cold  water 


[70] 


MY   CANDY   SECRETS 


Apricot  Jelly 
Chocolates: 


Chocolate 
Cocoanut 
Royals: 


two  or  three  times,  then  put  them  in 
a  crock  or  marbleized  dish  and  cover 
with  Ij  qts.  of  hot  water.  Let  these 
stand  for  twelve  hours;  then  put  them 
on  the  fire  and  cook  to  a  pulp ;  and  then 
strain  through  a  sieve. 

Wash  and  quarter  the  greenings  and 
cook  to  a  pulp  in  a  scant  pint  of  water. 
This  also  should  be  put  through  a  sieve, 
then  added  to  the  apricot  pulp.  Put 
on  a  stove  and  cook  one-half  hour ;  then 
add  the  sugar  and  cook  for  twenty  min- 
utes. Take  from  the  fire  and  pour  into 
a  candy  funnel  and  drop  on  an  oiled 
slab. 

If  you  desire  thicker  pralines  they 
may  be  dropped  into  starch  molds. 
When  these  have  stood  for  twelve  hours 
they  will  be  firm  enough  to  handle. 
Coat  with  sweet  or  milk  chocolate. 

(See  the  photographs  showing  fun- 
nel dropping  and  molding  in  corn- 
starch,  facing  page  65.) 

1  can  Baker's  fresh  grated  cocoamrt 

1  Ib.     (2  cups)   granulated  sugar 

2  Ibs.   (2  cups)   Karo  Syrup 

Cook  until  thermometer  registers  260 
degrees,  stirring  constantly.  Add  J  Ib. 
fondant  (see  Chap.  Ill)  and  mix 
well. 

Roll  flat  with  a  rolling-pin  and  cut 


MY   CANDY   SECRETS 


mtfc  Jfnrfte 


Almond  Fruit 
Paste 
Chocolates: 


Marzipan  Acorns: 


into  diamond  shapes.     Coat  with  sweet 
chocolate. 

Grind  one  pound  (2  cups)  of 
blanched  almonds  in  the  finest  macer- 
ator  in  your  kitchen  meat  chopper,  run- 
ning them  through  three  or  four  times 
until  they  become  quite  fine.  Then 
cook: 

1  lb.  (2  cups)  granulated  sugar 
1  cup  water 

to  238  degrees. 

Remove  from  the  fire  and  mix  into 
it  the  pound  (2  cups)  pulverized 
blanched  almonds. 

Stir  mixture  until  it  becomes  thick 
and  creamy. 

Mix  in  one  cup  of  washed  and 
steamed  Sultana  raisins.  Turn  out  on 
a  slab  or  bread  board  dusted  with  pow- 
dered sugar.  When  cool,  roll  to  about 
half  an  inch  in  thickness  and  cut  with 
a  knife  into  diamond  or  oblong  pieces. 

Coat  with  sweet  chocolate. 

Pulverize  one  pound  of  blanched  al- 
monds by  putting  them  through  a  meat 
chopper  several  times,  using  the  finest 
macerator. 

Cook: 

1  lb.  (2  cups)  granulated  sugar 
1  cup  water 


[72] 


MY   CANDY  SECRETS 


mth  3fririts 


Cream  Almond 
Chocolates: 


Chocolate-Covered 
Almonds: 


Chocolate-Covered 
Brazils: 


until  the  thermometer  registers  238  de- 
grees. 

Pour  this  syrup  onto  the  pulverized 
almonds.  Beat  until  creamy,  and 
knead  when  you  can  no  longer  stir  it. 

When  all  is  well  mixed  and  smooth, 
roll  by  hand  into  little  oblong  pieces, 
and  dip  one  end  of  each  piece  into  sweet 
chocolate  prepared  for  coating,  as  de- 
scribed under  the  heading  "Coating 
Chocolates." 

Melt  in  a  double-boiler  a  little  pista- 
chio fondant  (see  Chap.  Ill),  and  tint 
a  pale  green.  When  all  is  melted,  dip 
large  almond  meats  into  this  melted 
fondant,  and  when  cold  coat  with  sweet 
chocolate. 

Fry  in  deep  olive  oil  or  vegetable  oil 
unblanched  almonds  until  they  are 
slightly  brown.  This  will  take  only  a 
very  few  moments.  The  fat  should  be 
very  hot  before  putting  the  nuts  in,  and 
they  should  be  fried  in  a  basket,  so  that 
all  can  come  out  at  once  when  they  are 
done. 

Spread  them  thinly  on  brown  paper 
to  absorb  the  grease;  and  when  thor- 
oughly cold,  coat  with  sweet  chocolate. 

This  makes  a  crisp,  delicious  choco- 
late-coated almond. 

Brazil  nuts  should  be  carefully  sorted 
and  if  any  are  discolored  they  should  be 

[73] 


MY   CANDY   SECRETS 


Jfririte 


Chocolate-Covered 
Hazelnuts: 


Chocolate-Covered 
Walnuts: 


Chocolate-Covered 
Pecans: 


Chocolate-Covered 
Caramels: 


Chocolate-Covered 
Nougat: 

Fudge  Chocolates: 


discarded,  as  the  discolored  ones  are  apt 
to  be  rancid.  Pare  off  any  of  the  shell 
which  has  adhered  after  cracking,  and 
dip  them  in  sweet  chocolate.  (Full  di- 
rections for  dipping  chocolates  are  given 
on  page  59.) 

Hazelnuts  are  sometimes  called  fil- 
berts and  are  very  easily  cracked — and 
very  delicious.  If  the  filberts  are  very 
small  it  is  well  to  mix  them  in  the  sweet 
chocolate  which  has  been  prepared  as 
for  coating,  and  spoon  out  two  or  three 
at  a  time  on  waxed  paper.  (See  illus- 
tration. ) 

Crack  English  walnuts  carefully,  so 
that  the  meats  will  come  out  in  unbroken 
halves,  and  coat  with  sweet  chocolate. 
(Directions  for  coating  chocolates  are 
given  in  this  chapter.) 

Coat  large  pecan  meats  with  sweet 
chocolate,  as  prepared  for  dipping 
chocolates.  (Directions  for  dipping 
are  given  in  this  chapter.) 

Use  the  Chocolate  or  Butter  recipe 
(pages  93  and  94). 

Cut  into  small  squares  and  coat  with 
sweet  chocolate. 

Use  the  Nougat  Recipe  given  in 
Chapter  VI.  Cut  into  small  oblongs, 
and  coat  with  sweet  chocolate. 

Cut  chocolate  or  plain  butter  fudge 
(recipes  given  in  Chapter  II)  into  small 


[74] 


MY   CANDY   SECRETS 


Bitter  Sweets 


Chocolate 
Molasses 
Cocoanuts: 


Chocolate  Nutted 
Prunes: 

Hickory-Nut 
Nibs: 


squares,  and  coat  with  sweet  chocolate. 

Shape  whipped-cream  fondant  into 
large  balls  or  oblongs  and  coat  with  bit- 
ter chocolate. 

Recipes  for  whipped-cream  fondant, 
plain,  walnut,  cocoanut  and  Sultana 
will  be  found  in  Chapter  III. 

i  pt.   (  £  cup  )  molasses, 
f  Ib.   (l£  cups)  granulated  sugar 
f  Ib.   (1     cup  )   Karo  Syrup 
£  cup  water 

Cook  to  254°,  by  the  thermometer, 
stirring  constantly.  Add  one  pound  of 
dry  shredded  cocoanut  and  one  pound 
of  fondant  (vanilla  flavor). 

Pour  onto  a  cold,  oiled  slab  and  roll 
with  rolling-pin  to  desired  thickness. 
Mark  in  squares  while  still  hot.  When 
cold  cut  and  coat  with  sweet  chocolate. 

Wash  and  steam  large  dried  prunes. 
Stuff  with  English  walnut  halves  and 
coat  with  sweet  chocolate. 

Mix  hickory  meats  that  have  been 
well  sorted  to  remove  all  pieces  of 
shell,  into  sweet  chocolate  that  has  been 
prepared  for  dipping  as  directed  in  the 
early  part  of  this  chapter. 

Spoon  out  in  small  spoonfuls  on 
waxed  paper,  as  illustrated. 

Use  equal  quantities  of  nuts  and 
chocolate. 

[75] 


MY   CANDY   SECRETS 


Jfrutts 


Cocoanut  Nibs 


Butter  Creams; 


Peanut  Nibs: 


Acorns: 


Brown  in  the  oven  (stirring  every  mo- 
ment or  two,  as  it  browns  very  rapidly) 
a  package  of  dry  shredded  cocoanut. 
Mix  with  melted  chocolate  prepared  for 
dipping  as  directed  on  page  59.  Drop 
on  waxed  paper  with  a  teaspoon. 

Use  the  recipe  for  Butter  Cream 
Fondant  on  page  46. 

Shape  by  hand  into  large  balls  and 
coat  with  bitter  chocolate,  prepared  as 
described  on  page  59  for  coating. 

Mix  a  few  freshly  salted  peanuts 
when  cold  into  the  same  quantity  of 
sweet  chocolate  cooled  to  80°  and  drop 
onto  waxed  paper  in  small  round  spoon- 
fuls, as  illustrated. 

Recipe  for  salting  peanuts  will  be 
found  on  page  132. 

Blanch  large  almonds  the  day  before 
you  are  going  to  dip  them.  Let  them 
dry  thoroughly  by  leaving  them  in  a  dry, 
warm  place  over  night. 

Fry  them  in  hot  deep  fat,  as  for  salt- 
ing nuts,  and  when  they  are  light  brown, 
lift  the  basket  from  the  fat  and  pour 
them  out  onto  brown  paper  to  absorb 
the  oil. 

When  the  nuts  are  thoroughly  cold, 
dip  one  end  in  melted  sweet  chocolate 
as  prepared  for  coating  chocolates,  and 
dust  with  cocoa. 


[76] 


MY   CANDY   SECRETS 


Crisp  Cocoanut 
Chocolates: 


Mocha 

Chocolates: 


Hazelnut  Nibs: 


2  Ibs.  (4  cups)  sugar 
J  pt.  (1  cup  )  water 
Scant  J  teaspoonful  of  cream  tartar 

Cook  quickly  over  a  very  hot  fire  to 
340  degrees  by  the  thermometer. 
Then  add: 

£  lb.   (3  cups)  dry  shredded  cocoanut 

\  lb.  butter 

|:  teaspoonful  of  soda 

£  teaspoonful  of  salt 

Mix  rapidly  and  pour  onto  a  cold, 
well  oiled  slab,  and  mark  quickly  into 
squares. 

When  cold,  break  apart  and  coat  with 
sweet  chocolate. 

Cream  J  lb.  butter  (unsalted  pre- 
ferred) with  |  lb.  XXXX  sugar.  Add 
J  cup  cocoa  and  two  tablespoonfuls  of 
cold  coffee.  Then  mix  with  more 
XXXX  sugar  until  stiff  enough  to 
handle. 

Roll  in  balls  and  coat  with  sweet 
chocolate. 

Mix  a  few  freshly  roasted,  but  cold, 
chopped  hazelnuts  into  sweet  chocolate 
cooled  to  "freezing"  or  80  degrees. 
With  a  spoon  drop  onto  waxed  paper, 
as  illustrated. 

Use  about  equal  quantities  of  nuts 
and  chocolate. 

[77] 


MY   CANDY   SECRETS 


Chocolate  Use  Cocoanut  Fudge  recipe. 

Cocoanuts:  Cut  into  oblong  pieces  and  dip  one 

end  in  sweet  chocolate  that  has  been 
prepared  as  for  coating  chocolates, 
leaving  the  other  end  showing.  These 
make  a  pretty  variety  among  choco- 
lates that  are  entirely  coated  with 
chocolate — and  a  delicious  one  too. 


[78] 


V 

anfc  (Urram  (Uanbtcs 


MY   CANDY   SECRETS 


atth  Cream 


Bonbons  and 
Cream  Candies: 


Bonbons  and  cream  candies  are  all 
made  from  fondant.  (Recipe,  page 
43.)  Most  bonbons  are  a  fruit  or  nut 
coated  with  melted  bonbon  fondant.  It 
is  the  melted  fondant  coating  that  gives 
the  glossy,  smooth  appearance  to  cream 
candies. 

Fondant  should  be  melted  in  a  small 
double-boiler  and  must  be  mixed  con- 
tinually when  melting.  As  the  bottom 
and  edges  begin  to  soften  they  should 
be  mixed  into  the  harder  middle,  other- 
wise the  melting  cream  will  turn  back 
into  syrup. 

Melted  fondant  may  be  thinned,  if 
too  thick,  with  a  little  simple  syrup  (  see 
recipe  on  next  page)  .  A  few  drops 
will  do  a  lot  of  thinning,  so  the  syrup 
must  be  used  with  care.  If  fondant  is 
thinned  too  much  the  candies  will  not 
harden. 

In  dipping  bonbons,  an  ordinary 
fork,  or  a  two-pronged  fish  fork,  will 
do  nicely.  Bonbon  forks,  such  as  are 
used  professionally,  cost  about  thirty 
cents  each  and  can  be  had  with  various 
shaped  tips  to  make  different  fancy 
dips.  Some  skill  is  necessary,  how- 
ever, before  one  can  get  the  desired  re- 
sults; and  so  for  home-made  candies  I 
should  not  recommend  them. 


[81] 


MY   CANDY   SECRETS 


Imtbmts  sn&  fflrantt 


Simple  Syrup: 


Walnut  Bonbons: 


Raisin  Bonbons: 


Bonbons  are  dipped  onto  heavily 
waxed  paper,  from  which  they  can  be 
readily  removed  when  cold. 

1   lb.   (2  cups)   granulated  sugar 

\  pt.  water 

Cream  of  tartar  the  size  of  a  small  pea 

Cook  to  220  degrees. 

Cool  and  keep  in  a  bottle  for  thin- 
ning fondant  when  making  bonbons, 
wafers,  or  chocolate  centers.  This  sy- 
rup is  much  better  for  thinning  fondants 
than  plain  water,  as  plain  water  is  apt 
to  cause  fermentation. 

Melt  a  little  vanilla  fondant  in  a 
small  double-boiler,  mixing  it  continu- 
ally until  all  is  melted.  Tint  a  bright 
rose  color  and  make  thin  with  a  little 
simple  syrup.  (See  recipe  above  for 
Simple  Syrup.) 

Dip  freshly  cracked  walnut  halves  in 
this  thin  fondant,  and  drop  on  waxed 
paper. 

Melt  another  pot  of  vanilla  fondant, 
but  do  not  tint  nor  thin.  Redip  the 
pink  covered  walnuts  in  this  fondant. 
The  first  pink  coat  should  be  bright 
enough  to  show  through  the  white. 

These  make  very  pretty  and  delicious 
bonbons. 

Stone  carefully  and  steam  a  half  cup 


[82] 


Dipping  Bonbons  with  a  Professional  Bonbon  Fork 


Dipping  Strawberries  by  Hand 


Imtfoms  anfr  Cream  Canutes 


Pignolia  (Pine 
Nut)  Bonbons. 


Nutted  Coffee 
Bonbons: 


of  large  layer  raisins  and  cover  with 
grape- juice  for  six  or  eight  hours. 

Melt  about  a  pound  and  a  half  of 
fondant.  Tint  rose  color  (with  beet 
juice  or  Burnett's  color  paste),  flavor 
with  a  little  grape- juice  off  the  raisins, 
and  dip  each  raisin  separately.  (See 
illustration  for  dipping  bonbons.) 

Freshly  salt  by  browning  in  hot  olive 
oil  and  dusting  with  a  little  salt  some 
pignolia  nuts. 

Cut  apricot  jelly  in  small  pieces.  (Re- 
cipe for  pralines  is  given  on  page  70.) 

Melt  some  fondant,  stirring  con- 
stantly, color  a  bright  pink ;  flavor  with 
vanilla  and  make  quite  thin  with  simple 
syrup. 

Dip  the  halves  of  apricot  pralines  in 
the  melted  fondant  and  drop  them  into 
the  salted  pignolias,  rolling  them  over 
until  they  are  covered  with  these  little 
nuts. 

If  one  wishes,  these  bonbons  may  be 
crystallized.  They  are  very  pretty 
when  so  finished  and  will  remain  fresh 
for  a  much  longer  time. 

( See  illustration  of  crystallizing,  fac- 
ing page  132.) 

Mold  by  hand  tiny  balls  of  coffee  fon- 
dant and  place  two  freshly  cracked  wal- 
nut halves  on  opposite  sides  of  each 
piece. 

[83] 


MY   CANDY  SECRETS 


anfc  (Erernn 


Marshmallow 
Orange 
Bonbons: 


Mocha 
Bonbons: 


Castilian 
Bonbons: 


These  nutted  coffee  balls  are  very 
nice  just  as  they  are.  If,  however,  one 
wishes  to  give  them  a  more  professional 
air,  melt  some  more  coffee  fondant  and 
dip  these  nutted  balls  in  it. 

(See  recipe  for  Coffee  Fondant.) 

Sift  free  from  their  powder  as  many 
marshmallows  as  you  wish  to  coat.  If 
they  are  large  ones,  cut  them  in  two. 

Melt  about  a  pound  and  a  half  of 
orange  fondant.  (See  recipe  for 
Orange  Fondant.) 

Dip  each  marshmallow  separately. 

Cream  together  J  Ib.  unsalted  butter 
and  I  Ib.  (2  scant  cups)  of  XXXX 
sugar,  J  cup  of  cocoa,  and  2  tablespoon- 
fuls  of  cold  coffee.  Mix  with  more 
XXXX  sugar  until  stiff  enough  to 
handle,  and  roll  into  small  balls. 

Melt  coffee  fondant  (see  Chap.  Ill) 
in  a  double-boiler,  stirring  constantly 
until  all  is  melted.  If  too  thick,  thin 
with  a  little  simple  syrup  and  dip  the 
mocha  balls  in  melted  coffee  fondant 
and  drop  on  waxed  paper. 

Trim  the  dark  skin  from  one  and 
one-half  pounds  of  freshly  shelled  Bra- 
zil-nut meats. 

Melt  about  Ij  pounds  of  fondant; 
flavor  with  vanilla;  and  dip  each  nut 
meat  separately  into  melted  fondant 
and  place  on  waxed  paper. 


[84] 


MY   CANDY   SECRETS 


Imthmts  anh  Cratm 


Maple  Pecan 
Bonbons: 


Almond 
Bonbons: 


Cream  Walnuts; 


Cream 

Marshmallow 
Mints: 


(See  recipe  for  Fondant,  and  direc- 
tions for  Melting  Fondant.) 

Knead  into  some  maple  fondant  (see 
Chap.  Ill)  as  many  freshly  cracked 
pecan  meats  as  it  will  hold  together,  and 
mold  into  small  balls. 

Melt  about  the  same  quantity  of 
plain  maple  fondant  and  dip  these  cen- 
ters, dropping  on  heavy  waxed  paper 
and  placing  a  pecan  half  on  top  of  each. 

(See  illustration  of  dipping  bon- 
bons, facing  page  82.) 

Melt  as  much  fondant  as  you  desire 
to  make  into  candies ;  flavor  with  J  tea- 
spoonful  of  pistachio  flavor;  and  tint 
green  with  spinach  juice  or  Burnett's 
green  color  paste.  Dip  large  shelled 
almonds  into  this  melted  fondant,  cov- 
ering them  quite  thick.  Place  on  heav- 
ily waxed  paper. 

Knead  a  little  vanilla  fondant;  mold 
into  balls;  and  press  between  two 
freshly  cracked  walnut  halves. 

Sift  as  many  marshmallows  as  you 
wish  to  use,  free  from  their  powder. 
(This  must  be  done  thoroughly,  or  the 
melted  fondant  will  not  stick  to  them.) 

Melt  about  a  pound  and  a  half  of 
fondant;  flavor  with  peppermint  oil  to 
taste  (an  added  drop  of  lemon  oil  im- 
proves the  flavor)  and  dip  each  marsh- 

[85] 


MY   CANDY   SECRETS 


anh  (Ermm  (Earthtea 


Hazelnut  Paste 
Bonbons: 


Marron 
Bonbons  i 


mallow  separately.  (See  illustration 
of  dipping  bonbons.) 

Grind  one  pound  (2  cups)  of  roasted 
blanched  hazelnuts,  using  finest  macer- 
ator  on  meat  grinding  machine.  Put 
through  three  or  four  times  until  the 
nuts  are  very  finely  mashed. 

Cook: 

1  lb.   (2  cups)  granulated  sugar 
1  cup  water 

to  240  degrees  on  the  thermometer. 

Remove  from  the  stove  and  add  the 
ground  hazelnuts  and  J  cup  of  simple 
syrup  (see  recipe  on  page  82).  Beat 
until  thick  and  creamy,  and  turn  out  on 
a  pan  dusted  with  powdered  sugar. 

When  cold  shape  into  balls. 

Melt  some  coffee  fondant  in  a  double- 
boiler  and  dip  the  hazelnut  balls  in  it, 
dropping  on  waxed  paper. 

Drain  and  mash  through  a  potato 
ricer  some  marrons  bottled  in  syrup. 
(If  you  prefer  to  candy  your  own  mar- 
rons it  can  be  done.  A  recipe  for  this 
will  be  found  under  "Marrons  Glaces" 
on  page  136.) 

Shape  with  a  little  powdered  sugar 
into  small  balls. 

Melt  about  a  pound  and  a  half  of 
fondant ;  flavor  with  one-half  teaspoon- 
f ul  of  vanilla ;  and  tint  rose  with  a  little 


[86] 


MY   CANDY   SECRETS 


anh  Cream 


Vanilla  Cocoanut 
Cream  Patties: 


Chocolate 
Cocoanut 
Cream  Patties: 


beet  juice  or  Burnett's  rose  color  paste. 
Dip  the  centers  prepared  as  above  into 
this  rose-tinted  fondant  and  drop  on 
waxed  paper.  (Illustration  of  dipping 
bonbons  will  be  found  facing  page  82.) 

3  Ibs.   (6  cups)   granulated  sugar 

2  cans  Baker's  cocoanut 

1  cup  water 

Drain  the  milk  from  the  cocoanut 
and  add  enough  water  to  make  one  pint 
(2  cups)  of  liquid.  Mix  with  the 
sugar;  put  on  the  fire  and  stir  until  the 
sugar  is  dissolved — no  longer. 

Cook  to  236  degrees  and  add  the 
drained  cocoanut. 

Cook  to  238  degrees.  Pour  onto  a 
marble  slab  and  mix  as  for  fondant. 
Mixing  fondants  is  described  and  illus- 
trated in  Chapter  III. 

Melt  the  fondant  in  a  double-boiler, 
mixing  constantly  until  all  is  melted; 
and  drop  in  spoonfuls  on  waxed  paper, 
as  illustrated. 

3  Ibs.   (6  cups)  granulated  sugar 

2  cans  Baker's  cocoanut 
1  cup  water 

Drain  milk  from  the  cocoanut  and 
add  enough  water  to  make  one  pint  (2 
cups)  of  liquid.  Mix  with  the  sugar. 
Put  on  the  fire  and  stir  until  the  sugar 
is  dissolved,  no  longer. 


MY   CANDY   SECRETS 


mth  (Eramt 


Chocolate 
Cocoanut 
Cream  Patties : 


Cream 
Peppermints: 


Cook  to  236  degrees  and  add  the 
drained  cocoanut. 

Cook  to  238  degrees.  Pour  onto  a 
marble  slab  and  mix  as  for  fondant. 
(For  mixing  fondant  see  pages  43  and 
44.) 

Melt  the  fondant  in  a  double-boiler 
and  add  J  Ib.  (2  tablespoonfuls)  of  bit- 
ter chocolate  to  each  pound  of  cocoanut. 
Thin  with  three  to  four  tablespoonfuls 
of  simple  syrup.  Recipe  for  simple 
syrup  on  page  82.) 

Drop  spoonfuls  on  wax  paper  as  il- 
lustrated. 

Melt  as  much  fondant  in  a  double- 
boiler  as  you  desire  to  make  up  into 
candies ;  flavor  quite  strongly  with  pep- 
permint, and  add  one  or  two  drops  of 
essence  of  lemon.  When  all  is  melted, 
pour  it  into  a  warm  candy  funnel,  as 
illustrated,  first  putting  the  funnel  rod 
in  to  stop  the  hole.  ( These  candy  fun- 
nels with  rod  can  be  had  from  any  con- 
fectioners' supply  house  and  cost  about 
seventy-five  cents  for  funnel  and  rod 
together. ) 

Run  onto  waxed  paper  just  enough 
of  the  melted  fondant  to  form  a  thin 
disc  of  any  size  you  desire.  This  is 
done  by  lifting  the  rod  until  a  little  has 
run  out,  then  dropping  it.  At  first  it 
may  be  difficult  to  make  these  wafers 


[88] 


Vanilla  Cocoariut  Cream  Patties 


Cream  Peppermints 


MY   CANDY   SECRETS 


Ixmbmta  anfc  Cream 

Cream 

Winter  greens: 

Cream  Mints: 


Cream  Cinnamon 
Wafers: 


of  an  even  size,  but  a  little  practice  will 
make  one  quite  skillful. 

Make  just  as  Cream  Peppermints, 
but  omit  peppermint  and  lemon  flavor. 
Add  wintergreen  instead,  and  tint  a 
delicate  rose  color. 

Make  just  as  Cream  Peppermints, 
but  omit  peppermint  and  lemon  flavor. 
Add  spearmint  instead,  and  tint  a  deli- 
cate green. 

Make  just  as  Cream  Peppermints, 
but  omit  peppermint  and  lemon  flavor. 
Add  cinnamon  flavor,  and  tint  red. 


[89' 


VI 

(Earmttels  atth 


anh 


Caramels 
and  Nougat: 


Butter  Caramels 


Caramels  and  Nougat  are  not  the 
gayest  to  look  upon,  but  to  me  they 
are  the  most  delicious  of  candies.  They 
are  nourishing  too,  for  good  caramels 
cannot  be  made  without  plenty  of  rich 
cream — and  nougat  is  made  from  eggs, 
honey,  and  nuts.  Surely  with  such  al- 
luring "ingrediums"  (as  one  dear  old 
nigger  mammy  says)  how  can  they  fail 
to  delight  and  satisfy! 

To  cut  caramels  and  nougat  neatly 
and  easily  is  quite  a  trick;  but  I  have 
taken  several  photographs  to  show  just 
how  we  handle  them  and  the  kind  of 
knife  to  use  (it  should  be  sharp),  so  I 
think  it  will  be  found  an  easy  matter. 

1     lb.     (2     cups)  granulated  sugar  /   ^ 

l£  Ibs.   (l£  cups)   Karo  Syrup 

1     qt.     (4     cups)  sweet  cream 

1  can  Borden's  Eagle  Brand  condensed  milk 

This  candy  is  very  apt  to  burn  on  the 
bottom  and  must  be  stirred  continu- 
ously until  done. 

Cook  to  240  degrees  in  winter,  and  to 
242°  in  summer.  Flavor  with  one-half 
teaspoonful  of  best  vanilla.  Pour,  to 
a  thickness  of  about  one-half  inch,  into 
an  oiled  pan. 

When  cold,  turn  out  on  a  wooden 
bread  board  and  cut  into  squares  with 

[93] 


MY   CANDY   SECRETS 


Caramels  anh 


Walnut  Caramels: 


Raspberry 
Caramels, 


Chocolate 
Caramels : 


a  large,  sharp  butcher  knife.     (Cut  as 
shown  in  the  illustrations.) 

Use  recipe  for  butter  caramels  and 
add  \  Ib.  of  freshly  cracked  and  broken 
walnut  meats,  just  before  pouring. 

1     Ib.     (2     cups)   granulated  sugar 

l£  Ibs.   (1^  cups)   Karo  Syrup 

1     qt.     (4     cups)   sweet  cream 

1  can  Borden's  Eagle  Brand  condensed  milk 

Cook  until  the  thermometer  registers 
242  degrees,  stirring  constantly.  Add 
4  tablespoonfuls  of  raspberry  juice, 
(prepared  by  cooking  canned  raspber- 
ries to  half  their  bulk,  which  will  con- 
centrate the  flavor) ,  and  cook  to  244  de- 
grees. Remove  from  the  fire,  and  add 
three  tablespoonfuls  of  lemon  juice  and 
a  grain  of  Burnett's  fruit  red  color. 

Pour  into  an  oiled  pan;  and  when 
cold,  turn  upside  down  on  a  board,  re- 
move pan  and  cut  as  shown  in  the 
photographs. 

Wrap  in  waxed  paper. 

1     Ib.     (2     cups)   granulated  sugar 

1|  Ibs.   (l£  cups)   Karo  Syrup 

1     qt.     (4     cups)   sweet  cream 

1  can  Borden's  Eagle  Brand  condensed  milk 

Because  of  the  cream  in  this  candy,  it 
is  very  apt  to  burn  on  the  bottom ;  there- 
fore the  batch  must  be  stirred  con- 
stantly, from  start  to  finish. 


[94] 


Cutting  Caramels  into  Strips 


Cutting  Caramels  Into  Squares 


MY   CANDY   SECRETS 


Chocolate 
Caramels: 


Chocolate  Nut 
Caramels: 

Chocolate 
Marshmallow 
Caramels: 

Maple  Sugar 
Caramels: 


When  the  batch  comes  to  a  good  boil 
add  f  of  a  pound  of  Baker's  bitter 
chocolate,  finely  shaved.  Cook  to  238° 
in  winter,  240°  in  summer,  and  flavor 
with  J  teaspoonful  of  best  vanilla. 

Pour  to  a  thickness  of  about  one-half 
inch  in  an  oiled  pan. 

When  cold,  turn  out  on  a  wooden 
bread  board  and  cut  into  squares  with 
a  large,  sharp  butcher  knife.  ( Cut  ac- 
cording to  illustrations  for  caramel  and 
nougat  cutting,  facing  pages  94  and 
100.) 

Use  recipe  for  Chocolate  Caramels 
and  add  three-fourths  of  a  pound  of 
blanched  almonds  just  before  pouring. 

Use  the  Chocolate  Caramel  recipe. 
Pour  a  little  of  it,  then  press  into  this 
a  few  marshmallows,  and  pour  on  the 
balance. 

1  lb.  (2  cups)  maple  syrup 
l£  Ibs.  (l£  cups)  Karo  Syrup 
1  qt.  (3  cups)  sweet  cream 
1  can  Borden's  Eagle  Brand  condensed  milk 

Stir  continuously, 

Cook  to  240  degrees  by  the  ther- 
mometer in  winter;  242  degrees  in  sum- 
mer. 

Pour  into  an  oiled  pan;  and  when 
cold,  turn  upside  down  on  a  bread  or 
cutting  board.  Remove  pan  and  cut. 
(See  photograph  of  cutting  caramels.) 

[95] 


MY   CANDY   SECRETS 


Carmnsla 


Cocoanut 
Caramels 


Coffee 
Caramels^ 


1     lb.     (2     cups)  granulated  sugar 
1^  Ibs.   (l£  cups)   Karo  Syrup 
f  qt.     (3     cups)  sweet  cream 
1  can  Borden's  Eagle  Brand  condensed  milk 
Liquid  from  one  can  of  Baker's  cocoanut 

This  candy  is  very  apt  to  burn  on  the 
bottom  and  must  be  stirred  constantly 
until  done. 

Cook  to  238  degrees;  add  the  thor- 
oughly drained  cocoanut  from  one  can 
of  Baker's  fresh  grated  canned  cocoa- 
nut,  and  cook  to  241  degrees.  Flavor 
with  one-half  teaspoonful  of  best  va- 
nilla. 

Pour  to  a  thickness  of  about  three- 
fourths  inch  in  an  oiled  pan. 

When  cold,  turn  out  on  a  wooden 
bread  board  and  cut  in  squares  with  a 
large,  sharp  butcher  knife.  (Cut  as 
shown  in  the  illustrations  of  caramel 
and  nougat  cutting.) 

1     lb.     (2     cups)  granulated  sugar 
l£  Ibs.   (l£  cups)  Karo  Syrup 
1     qt.     (4     cups)  sweet  cream 
1  can  Borden's  Eagle  Brand  condensed  milk 
3  oz.  pulverized  coffee  (tied  loosely  in  a  cheese^ 
cloth  bag) 

Put  the  coffee  tied  in  the  cheese-cloth 
bag  in  and  cook  with  the  batch,  remov- 
ing when  the  thermometer  registers  230 
degrees. 


[96] 


MY   CANDY   SECRETS 


Caramtte 


Molasses 
Caramels: 


Pistachio 
Caramels, 


Cook  to  240  degrees  in  winter  and 
242  degrees  in  summer. 

Pour  into  an  oiled  square,  pan;  and 
when  it  is  cold,  turn  upside  down  on 
a  wooden  bread  board.  Cut  according 
to  directions  for  cutting  caramels. 

t 

1     lb.     (2     cups)   granulated  sugar 

l£  Ibs.   (l£  cups)  Karo  Syrup 

1     qt.     (4     cups)   sweet  cream 

1  can  Borden's  Eagle  Brand  condensed  milk 

§  pt.  Porto  Rico  molasses 

Cook  to  242°  in  winter,  244°  in  sum- 
mer, stirring  constantly. 

Pour  into  an  oiled  pan;  and  when 
cold,  turn  upside  down  on  a  wooden 
bread  board  and  cut  with  a  large,  sharp 
knife.  (See  illustration  for  cutting 
caramels. ) 

1     lb.     (2     cups)  granulated  sugar 

l£  Ibs.   (l£  cups)   Karo  Syrup 

1     qt.     (4     cups)   sweet  cream 

1  can  Borden's  Eagle  Brand  condensed  milk 

This  candy  is  very  apt  to  burn  on 
the  bottom,  and  therefore  it  must  be 
stirred  continuously  until  done.  Use 
preferably  a  flat  wooden  spatula,  so 
that  you  can  rub  the  bottom  of  the  dish 
and  not  just  mix  the  boiling  candy. 

Cook  to  240  degrees  (242°  in  sum- 
mer). Flavor  with  a  teaspoonful  of 
pistachio  flavoring,  and  tint  green  with 

[97] 


MY   CANDY   SECRETS 


Caramels 


Pistachio 
Caramels: 


Opera  Caramels 


Maple  Cream 
Caramels: 


Burnett's  pure  leaf-green  color  paste. 
A  tiny  speck  of  this  will  be  sufficient. 

Add  one-half  pound  of  blanched  pis- 
tachio nuts. 

Pour  into  an  oiled  pan.  When  cold, 
turn  upside  down  on  a  wooden  bread 
board.  Remove  pan  and  cut  caramel 
into  squares  with  a  large,  sharp  butcher 
knife.  (Cut  as  shown  in  the  photo- 
graphs for  caramel  and  nougat  cut- 
ting.) 

1^:  Ibs.   (2£  cups)   granulated  sugar 

l£  Ibs.   (2£  cups)  brown  sugar 

1   can  Borden's  Eagle  Brand  condensed  milk 

1  pt.  (2  cups)  sweet  cream 

A  pinch  of  salt. 

Mix  the  cream  and  condensed  milk 
together  and  add  to  the  sugar. 

Put  on  the  fire  and  stir  constantly  un- 
til done. 

Cook  to  240  degrees. 

Pour  onto  a  damp  marble  table  top 
and  mix  with  a  spatula  (as  described 
and  illustrated  in  Mixing  Fondant.) 
When  firm  and  creamy,  scrape  all  to- 
gether; roll  to  the  thickness  of  a  cara- 
mel, and  cut  into  squares. 

If  Ibs.  (3|  cups)  maple  sugar 
1  pt.  (2  cups)  sweet  cream 
A  pinch  of  salt 


[98] 


Maple  Cream 
Caramels: 


Stuffed 
Caramels: 


Cook  to  238  degrees,  stirring  con- 
stantly. 

Remove  from  the  stove;  beat  until 
very  thick  and  creamy.  Turn  out  onto 
a  slab  and  roll  (with  a  rolling-pin)  to  a 
thickness  of  about  half  an  inch.  Cut 
into  square  pieces. 

Stuffed  caramels  may  be  made  from 
chocolate  or  butter  caramel,  as  pre- 
ferred. 

Make  a  batch  of  either  of  these  car- 
amels, pouring  it  to  a  thinness  of  only 
a  little  more  than  a  quarter  of  an  inch. 
When  it  is  quite  cold,  turn  it  upside 
down  on  a  kneading  board  and  remove 
pan. 

Knead  a  piece  of  cream  fondant  (see 
Chap.  Ill)  until  it  is  soft  and  pliable, 
and  roll  it  to  the  same  length  as  the  pan 
of  caramel  and  about  1J  to  2"  thick  (see 
illustration).  Lay  this  down  the  mid- 
dle of  the  batch  of  caramel  and  fold  the 
caramel  around  it,  pressing  firmly  to- 
gether where  the  edges  lap.  Turn  it 
over,  so  the  seam  rests  next  to  the  bread 
board  upon  which  you  are  working,  for 
a  few  minutes,  so  that  it  sticks  tightly 
together. 

Then  stretch  and  cut  as  shown  in  the 
illustration  facing  page  101. 

Place  in  waxed  paper  bonbon  cups,  or 
on  oiled  plates. 

[99] 


MY   CANDY   SECRETS 


mth 

Honey  Nougat:  Nougat  is  made  in  two  batches.     The 

first  one  can  be  made  the  day  before 
the  other;  or  it  can  be  made  in  double 
batches  and  half  of  it  kept  on  hand,  in 
air-tight  mason  jars,  to  be  used  later. 

First  Batch 

Cook  Ij  Ibs.  (2  cups)  Karo  Syrup 
to  230  degrees  by  the  thermometer. 
Add  J  Ib.  of  XXXX  sugar,  and  beat 
slowly  into  the  well-beaten  whites  of 
two  eggs. 

Then  add,  a  little  at  a  time  and  beat- 
ing constantly,  one-half  ounce  of  pow- 
dered gum  arabic  and  one-fourth  ounce 
of  pulverized  gelatine,  each  dissolved  in 
a  tablespoonful  of  water.  Mix  No.  1 
batch  in  bowl  large  enough  to  allow  ad- 
dition of  batch  No.  2  when  done. 

Second  Batch 

Blanch  one  pound  of  almonds  and 
one-half  pound  of  pistachio  nuts  and 
put  in  warming  oven  to  dry  out  thor- 
oughly. 

Line  a  pan  with  wafer  paper,  using 
a  little  water  to  moisten  the  edges,  so 
that  they  will  stick  and  the  entire  pan — 
sides  and  bottom — will  be  covered. 

Cook: 


[100] 


Folding  the  Caramel  around  the  Cream  Center  or  Stuffing 


'  'Cutting  Stuffed  Caramels 


MY 


^  SECRETS 


(ttarmtrels  anh 

Honey  Nougat: 


Carameled 
Marsmallows. 


1     lb.     (1|  cups)  strained  honey 

If  Ibs.   (3     cups)  sugar 

1     lb.     (  f  cup  )  Karo  Syrup 

1  oz.  cocoa  butter 

£  pt.  (1  cup)  water 

to  268  degrees  by  the  thermometer. 

Pour  this  hot  mixture  slowly  into  No. 
1,  beating  constantly. 

When  all  this  syrup  is  added,  add  the 
pound  of  blanched  almonds  (thor- 
oughly dried  after  blanching)  and  the 
half-pound  of  dry  blanched  pistachio 
nuts. 

Pour  the  nougat  into  the  lined  pan 
and  cover  on  top  with  rice  paper.  Rice 
paper  is  usually  to  be  had  from  any  con- 
fectioners' supply  house.  However, 
one  can  use  the  small  rice  wafers  which 
are  on  sale  for  gold  fish  food:  it  is  the 
same  thing.  Cover  with  heavy  waxed 
paper  on  which  place  a  second  pan  of 
same  size,  weighted  with  a  flatiron,  to 
press  and  flatten  the  nougat  evenly. 
When  cold,  remove  the  flatiron;  turn 
the  pan  upside-down;  and  cut  with  a 
sharp  caramel  knife  as  shown  in  the 
photograph  accompanying  this  chapter. 

Wrap  each  piece  in  wax  paper. 

The  rice  paper  is  edible  and  whole- 
some, and  need  not  be  removed. 

Sieve  and  brush  (using  a  flat  paint- 
brush) ,  until  free  from  sugar,  as  many 

[101] 


M  f   C A NDY   SECRETS 


atth  jNmtgat 


Carameled 
Marshmallows 


Napoleon*; 


marshmallows  as  you  desire  to  caramel. 
Cut  them  in  two  if  they  are  very  large. 

Cook  butter  caramels  as  in  the  recipe 
given  on  page  93.  When  done,  remove 
from  the  stove  and  immediately  begin 
dipping  the  marshmallows,  using  a  fork 
as  in  dipping  bonbons.  Work  quickly, 
as  the  marshmallows  will  melt  in  the  hot 
syrup  if  allowed  to  remain  a  second 
longer  than  is  necessary  to  coat  them. 
Turn  upside-down  on  to  waxed  paper. 

Marshmallows  for  this  purpose 
should  be  left  exposed  to  the  air  a  few 
hours  after  cutting.  This  hardens  them 
just  a  little,  so  they  do  not  melt  in  the 
hot  caramel. 

Wrap  in  waxed  paper. 

Use  freshly  salted  almonds  as  given 
in  the  recipe  for  Salted  Almonds  on 
page  130. 

Cook  a  batch  of  chocolate  caramel, 
and  when  done  remove  from  the  stove 
and  dip  each  almond,  separately,  as  in 
dipping  bonbons.  Work  quickly,  so 
that  all  may  be  coated  before  the  cara- 
mel hardens.  Should  it  become  too 
hard  to  dip  before  all  are  finished,  the 
remaining  almonds  may  be  mixed  into 
the  caramel  and  poured  into  an  oiled 
cake  tin.  The  dipped  almonds,  how- 
ever, are  very  much  the  nicer.  They 
should  be  wrapped  in  waxed  paper. 


[102] 


VII 


MY   CANDY   SECRETS 


. 


Sticks:  Stick    candies    are    apt    to    prove 

troublesome  to  make  at  home,  for  two 
reasons : 

The  first  is  because  the  candy  mass 
is  very  hot  while  pliable.  This  diffi- 
culty is  overcome  in  wearing  loose, 
heavy,  white  kid  gloves.  (Confection- 
ers' gloves  of  this  sort,  as  shown  in  the 
illustration  facing  page  106,  cost  about 
fifty  cents  a  pair.  They  can  be  had 
from  a  confectioners'  supply  house  or 
from  shops  that  sell  work  gloves.) 
Handle  hard  candy  batches  only  with 
gloved  hands — they  are  too  hot  to 
manage  otherwise.  Inexpensive  and 
large  sheepskin  work  gloves  are  the 
best  and  cost  about  fifty  cents. 

The  second  reason  is,  that  the  hard 
candy  batch  cools  very  quickly,  and  un- 
less it  is  spun  out  quickly  and  with 
skill,  it  becomes  too  hard  to  manage. 
To  remedy  this,  the  candy  maker  uses 
what  is  called  a  "batch  warmer."  It  is 
a  long  asbestos-backed  gas  rod,  and 
costs  from  six  to  ten  dollars.  I  have 
found  that  an  electric  toaster,  with  a 
tin-pan  back  of  it  to  throw  the  heat 
toward  the  batch,  works  quite  as  well 
for  a  small  quantity  of  candy.  A 
"batch  warmer"  of  some  kind  is  a  neces- 
sity in  making  hard  stick  candy — to 

[105] 


MY   CANDY   SECRETS 


Sticks: 


Peppermint 
Sticks: 


keep  the  batch  warm  and  pliable  until 
it  is  worked  into  such  sizes  and  shapes 
as  are  desired.  In  some  of  the  photo- 
graphs accompanying  this  chapter,  the 
professional  gas  batch  warmer  is  used; 
in  others,  the  toaster;  so  you  can  see 
how  each  looks. 

One  should  work  hard  candy  on  a 
smooth  wooden  table,  preferably  hard- 
wood, that  has  been  raised  to  about  the 
waist  height  of  the  person  who  is  to  do 
the  working.  This  makes  the  work 
vastly  easier  than  to  try  to  do  it  from 
the  regulation  height  table,  which  is  so 
low  as  to  make  it  necessary  to  bend  over. 

Use  an  aluminum  saucepan  for  cook- 
ing hard  candies. 

3  Ibs.   (6     cups)  granulated  sugar 

f  pt.     (1^  cups)  water 

Cream  of  tartar  the  size  of  a  pea 

Stir  until  the  sugar  is  dissolved — no 
longer. 

Cook  over  a  very  hot  fire,  removing, 
with  a  wet  cheese-cloth  wrapped  round 
a  fork,  any  grains  that  may  form  on 
the  sides  of  the  saucepan. 

When  the  thermometer  registers  330 
degrees,  remove  from  the  fire  without 
jarring  and  stand  on  the  table  for  a 
moment  until  it  has  ceased  to  bubble. 

Pour  onto  a  cold,  oiled  marble  slab, 


[106] 


Coloring  Bright  Red  a  small  Piece  for  Striping 


Folding  the  Batch  until  it  is  Firm  enough  to  Pull 


Striping  the  Batch  for  Peppermint  Sticks 


TIi?  Batch  is  now  ready  for  Stretching 


MY   CANDY  SECRETS 


rarfc  ffiatthfes 

Peppermint 
Sticks: 


and  add  a  teaspoonful  of  peppermint 
oil  and  three  drops  of  oil  of  lemon. 
Put  on  gloves  and  as  soon  as  the  edges 
are  cool  enough,  fold  them  into  the  mid- 
dle and  in  this  way  mix  in  the  flavoring. 
Fold,  as  shown  in  illustration,  so  that 
the  bottom  next  to  the  slab,  which  is 
coldest,  folds  together,  thus  working 
the  cool  parts  in  and  the  hot  parts  out. 

When  the  batch  is  firm  enough  to 
pull,  take  a  piece  about  the  size  of  a 
lemon  and  put  it  before  the  batch 
warmer  to  keep  hot.  Pull  the  balance 
over  the  hook  until  glossy  and  white, 
twisting  the  batch  as  you  stretch  it  from 
the  hook.  Place  in  front  of  the  batch 
warmer  on  the  wood  table.  Turn  this 
mass  every  minute  or  so,  to  keep  it 
evenly  warm  and  to  prevent  sticking 
and  also  to  keep  it  in  a  nice  round,  ob- 
long piece.  If  it  becomes  longer  than 
the  hot  space,  push  and  work  together 
again.  Much  depends  on  keeping  your 
batch  evenly  warm  and  shapely. 

Now  work  into  the  small  unpulled 
piece  some  red  color,  enough  to  make  it 
a  warm  red  shade.  Then,  when  the 
white  batch  is  shapely,  put  on  stripes  of 
the  red — four  of  them — one  on  each 
side  of  the  batch.  Striping  a  batch  is 
illustrated  in  the  accompanying  photo- 
graphs. As  soon  as  one  stripe  is  put 

[107] 


MY   CANDY  SECRETS 


fflmthtcs 


Peppermint 
Sticks: 


on,  turn  that  side  next  to  the  table  while 
you  are  putting  on  the  next;  thus  the 
weight  of  the  batch  helps  to  make  the 
stripe  adhere. 

Now  stretch  out,  as  for  kisses,  to  any 
desired  thickness,  but  roll  as  you  stretch 
away  from  yourself.  Each  time  you 
turn  the  big  batch,  turn  it  toward  your- 
self; in  this  way  the  stripes  are  twisted 
around  the  sticks  and  the  rolling  keeps 
the  sticks  round  and  smooth.  Stretch 
out  a  long  piece,  as  long  as  the  table, 
then  break  it  off  by  knocking  with  the 
shears  just  beyond  the  range  of  the 
batch  warmer.  Stretch  out  and  roll 
another  long  strip,  not  forgetting  to 
turn  your  big  batch  frequently.  Do 
not  stretch  hard,  just  sort  of  coax  the 
strip  out  a  little  at  a  time,  between  rolls, 
and  it  will  spin  out  evenly  and  well. 
Roll  the  long  cut  sticks,  too,  occasion- 
ally while  working  on  others,  so  that 
they  do  not  flatten.  When  all  is  spun 
out,  roll  until  the  last  strip  is  perfectly 
cold. 

Then  place  them  all  close  together, 
slip  the  shears  under  at  about  the  length 
you  wish  your  sticks  to  be,  and  with  a 
chopping  of  the  shears — not  a  cutting 
— chop  across  the  entire  row  of  sticks. 
This  is  shown  in  the  illustrations. 


[108] 


Rolling  the  Candy  into  long  Sticks 


Rolling  the  Candy  into  thin,  dainty  little  Sticks 


Chop  the  hardened  Sticks  with  a  pair  of  shears  to  the  Desired  Length 


MY   CANDY   SECRETS 


Lemon  Sticks: 


Cinnamon  Sticks, 


Candy  Curls: 


By  spinning  the  sticks  out  thin,  you 
may  have  dainty  little  sticks,  and  by 
spinning  thicker,  you  may  have  nice  big, 
old-fashioned  ones. 

These  are  made  like  the  Peppermint 
Sticks,  only  the  strip  is  uncolored,  the 
pulled  being  striped  with  the  unpulled 
candy. 

The  flavor  of  course  is  oil  of  lemon 
only — a  teaspoonful  to  a  three-pound 
batch. 

They  are  made  like  Peppermint 
Sticks,  except  they  are  flavored  with  oil 
of  cinnamon  and  are  tinted  pink  by 
adding  a  little  fruit  red  color  when 
the  batch  is  cookng,  just  before  it  is 
done. 

The  stripe  is  of  the  unpulled  red 
candy — the  other  part  of  the  batch  be- 
comes pink  in  pulling. 

Hard  candy  curls  may  be  made  in 
any  flavor  or  color,  and  striped  or  plain, 
as  preferred. 

Pull  the  batch.  Place  it  in  front  of 
the  batch  warmer;  stretch  out  into  quite 
a  thin,  round  strip,  and  wrap  round  a 
pencil.  Break  off  when  the  pencil  is 
full.  Slip  it  off  and  pull  apart  just  a 
little,  so  that  it  makes  a  pretty,  loose 
curl,  as  illustrated. 


[109] 


MY   CANDY   SECRETS 


Peppermint 
Buttercups: 


Peppermint  Balls: 


Put  into  an  aluminum  saucepan: 

3  Ibs.   (6     cups)   granulated  sugar 

f  pt.     (l£  cups)   water 

Cream  of  tartar  the  size  of  a  pea 

Put  over  a  hot  fire  and  stir  until  the 
sugar  is  dissolved,  no  longer. 

Cook  over  a  very  hot  fire,  removing, 
with  a  wet  cheese-cloth  wrapped  round 
a  fork,  any  grains  that  may  form  on 
the  sides  of  the  saucepan.  When  the 
thermometer  registers  330  degrees,  re- 
move from  the  fire  without  jarring  and 
stand  on  the  table  for  a  moment  until 
it  has  ceased  to  bubble. 

Pour  onto  a  cold,  oiled  marble  slab, 
and  add  a  teaspoonful  of  peppermint  oil 
and  three  drops  of  oil  of  lemon.  As 
soon  as  the  edges  are  cool  enough,  fold 
into  the  middle  and  in  this  way  mix  in 
the  flavoring.  Fold,  as  shown  in  the 
illustration  opposite  page  106,  so  that 
the  bottom  next  to  the  slab,  which  is 
coldest,  folds  together,  thus  working 
the  cool  parts  in  and  the  hot  parts  out. 

When  the  batch  is  firm,  pull  over  a 
candy  hook  until  glossy  and  white. 
Place  in  front  of  the  batch  warmer, 
stretch  out  and  cut  in  small  pieces  with 
the  shears. 

Proceed  as  for  Peppermint  Sticks, 
but  instead  of  stretching  it  out  into  long 
rods,  cut  as  for  Peppermint  Butter- 


[110] 


Ciittin"1  Peppermint  Buttercups 


Rolling  Peppermint  Balls 


MY   CANDY  SECRETS 


cups.     But  just  as  soon  as  you  cut  a 
piece,  pick  it  up  and  roll  it  to  make  it 
round. 
Lime  Drops:  Put  into  an  aluminum  saucepan: 

2  Ibs.   (4     cups)   granulated  sugar 

f  pt.     (l£  cups)  water 

Cream  of  tartar  the  size  of  a  pea 

Stir  until  the  sugar  is  dissolved,  no 
longer. 

Place  a  thermometer  in  the  batch 
and  cook  until  the  thermometer  regis- 
ters 330  degrees.  Any  grains  which 
form  on  the  side  of  the  kettle  should  be 
removed  with  a  damp  cheese-cloth 
wrapped  round  a  fork.  (See  illustra- 
tion facing  page  42.) 

When  the  batch  registers  330  de- 
grees, remove  from  fire  without  jarring 
and  let  stand  until  it  ceases  to  bubble. 
Pour  it  onto  a  cold,  oiled  slab.  Onto 
the  middle  of  this  poured  batch  place 
one  teaspoonful  of  pulverized  citric 
acid  and  one  tablespoonful  of  pure  oil 
of  limes.  Fold  in  the  edges  as  soon  as 
cool  enough,  covering  the  flavoring  and 
acid  and  in  this  way  mixing  it  in  thor- 
oughly. Lift  up  from  the  center  so 
that  the  bottom  comes  together,  as 
illustrated  opposite  page  106,  until  the 
batch  is  of  an  evenly  firm  consistency. 

Place    before    the    batch    warmer; 


MY   CANDY   SECRETS 


(tfanfcies 


Lemon  Balls: 


Candy  Canes  i 


Lolly  pops: 


stretch  out  and  cut  with  shears  in  small 
pieces.  (See  the  illustration  for  pep- 
permint buttercups.)  Pick  up  each 
piece  as  quickly  as  it  is  cut  and  roll  it 
into  a  ball.  These  pieces  may  be  cut  as 
small  or  as  large  as  desired. 

Use  the  recipe  for  Lime  Balls,  using 
oil  of  lemon  in  place  of  oil  of  lime  for 
flavoring. 

Make  a  batch  of  peppermint  candy  as 
for  Peppermint  Sticks,  pulling  and 
striping  it  as  for  sticks.  Then  stretch 
out  in  front  of  the  batch  warmer  and 
cut  off  pieces  about  twelve  or  fourteen 
inches  long.  Shape  into  canes  as  soon 
as  cut,  just  as  shown  in  the  illustration. 

2  Ibs.   (4  cups)  granulated  sugar 

J  pt.     (1  cup  )  water 

Cream  of  tartar  the  size  of  a  small  pea 

Cook  in  an  aluminum  saucepan,  over 
a  very  hot  fire.  Wipe  away  any  grains 
that  may  form  on  the  sides  of  the  sauce- 
pan, with  a  wet  cheese-cloth  wrapped 
round  a  fork. 

Cook  to  330  degrees  by  the  thermom- 
eter. 

Remove  from  the  stove  and  let  stand 
until  it  ceases  to  bubble. 

Pour  onto  an  oiled,  marble  slab; 
turn  in  the  edges  and  fold  (wearing 
gloves)  as  illustrated  opposite  page  106. 


[112] 


Shaping  Peppermint  Candy  Canes 


Peppermint  LollypopS 


MY   CANDY   SECRETS 


arh 


Lolly  pops: 


If  a  flavor  is  preferred,  it  should  be 
added  just  after  pouring.  As  a  rule 
barley  sugar  lollypops  are  unflavored. 

When  firm  and  cool  enough  to  mold, 
place  before  the  batch  warmer. 
Stretch  out,  and  cut  into  large  pillow 
shaped  pieces  with  the  shears.  Roll 
each  piece  round  between  the  hands, 
and  stick  in  a  smooth  toothpick  or  a 
clean  new  meat  skewer,  according  to  the 
size  you  wish  to  make  the  lollypops. 

Wrap  in  waxed  paper  and  tie  with 
a  narrow  ribbon. 


Clear  Cinnamon 
Squares: 


2  Ibs.   (4  cups)  granulated  sugar 
Cream  of  tartar  size  of  a  pea 
\  pt.   (1  cup)  water 
1  teaspoonful  oil  of  cinnamon 

Wipe  away  any  grains  that  may  form 
on  the  inside  of  the  saucepan,  with  a 
wet  cheese-cloth  wrapped  round  a  fork. 

Do  not  stir  after  sugar  is  dissolved. 

Cook  until  the  thermometer  registers 
330  degrees. 

Tint  a  delicate  pink,  using  beet  juice 
or  Burnett's  fruit  red.  Be  careful — a 
tiny  bit  of  color  goes  a  long  way. 

Stand  a  moment  after  removing  from 
the  fire  until  it  has  stopped  bubbling; 
add  1  teaspoonful  of  oil  of  cinnamon 
and  stir  lightly  with  a  fork.  Do  not 

[113] 


rmrfr  fflanbtrs 

Clear  Cinnamon 
Squares: 


Anise  Drops: 


mix  too  much  or  the  candy  will 
sugar. 

Pour  onto  an  oiled  marble;  and  as 
soon  as  it  can  be  handled,  turn  it  upside- 
down  with  a  pancake  turner.  Mark  in 
squares  with  a  sharp  knife.  (It  must 
be  done  quickly  before  the  candy  be- 
comes too  cold. )  When  cold,  break  the 
squares  apart. 

Put: 

2  Ibs.   (4  cups)  granulated  sugar 

1  pt.     (2  cups)   water 

Cream  of  tartar  the  size  of  a  pea 

into  an  aluminum  saucepan  over  the 
fire.  Stir  until  the  sugar  is  dissolved, 
no  longer. 

Place  the  thermometer  in  the  batch 
and  cook  to  330  degrees. 

Any  grains  that  may  crystallize  on 
the  sides  of  the  pan  while  cooking 
should  be  carefully  removed  with  a  wet 
cheese-cloth  wrapped  round  a  fork,  as 
illustrated  in  the  chapter  on  Fondant. 

Do  not  jar  the  cooking  syrup  when 
removing  it  from  the  fire.  Pour  as 
quietly  as  possible  onto  a  cold,  oiled 
slab.  Undue  agitation  of  the  syrup 
may  cause  the  entire  batch  to  "sugar." 

Add  fifteen  drops  (use  a  medicine 
dropper)  of  oil  of  anise  and  a  tiny  touch 
of  pink  color  immediately  after  pour- 


MY   CANDY   SECRETS 


fffr       v 

^arh 


Anise  Drops: 


Butternut 
Brittle: 


Crisp  Butter 
Scotch: 


ing;  and  as  soon  as  the  edges  are  a  little 
cool,  fold  into  the  center,  covering  the 
flavoring,  and  in  this  way  mixing  it 
thoroughly.  Lift  up  from  the  center 
(see  the  illustration  of  this)  so  that  the 
bottom  comes  together  and  until  the 
batch  is  of  an  evenly  firm  constituency. 

Place  before  the  batch  warmer, 
stretch  out  and  cut  in  pillows,  as  shown 
in  the  illustration  for  Peppermint  But- 
tercups. 

Pick  up  each  piece  as  quickly  as  it  is 
cut  and  roll  it  into  a  ball.  These 
pieces  may  be  cut  as  small  or  as  large  as 
desired. 

2  Ibs.   (4  cups)  granulated  sugar 
^  teaspoonful  of  cream  of  tartar 
1^  cups  water 

Boil  until  the  thermometer  registers 
330  degrees  and  add  three  cups  of  but- 
ternut meats.  Take  off  the  stove  and 
add  1  teaspoonful  of  soda.  Stir  well 
and  pour  very  thinly  onto  a  cold,  well- 
oiled  marble  slab,  or  into  two  large  drip- 
ping pans  set  in  a  bed  of  cracked  ice,  so 
it  will  cool  quickly. 

Break  up  into  irregular  pices. 

Put: 

l|  Ibs.   (2^  cups)   granulated  sugar 
f  Ib.     (  ^  cup  )  brown  sugar 
£  Ib.     (  \  cup  )   Karo  Syrup 

[115] 


MY   CANDY   SECRETS 


Peanut  Brittle: 


Cocoanut  Brittle; 


Cocoanut  Crisp: 


into  a  clean  aluminum  kettle.  Cook 
to  285  degrees. 

Add  3  ounces  ( J  cup)  butter  and  cook 
to  290  degrees. 

Pour  quite  thinly  onto  oiled  pans  and 
mark  in  squares  while  still  warm. 

2  Ibs.   (4  cups)   granulated  sugar 

1  Ib.     (2  cups)  large  raw  blanched  peanuts 

\  pt.     (1  cup  )  water 

A  scant  \  teaspoonful  of  cream  of  tartar 

Cook  until  the  peanuts  begin  to 
"crack,"  then  add: 

£  Ib.  butter 

\  teaspoonful  soda 

\  teaspoonful  salt 

Pour  very  thinly  onto  a  cold  oiled 
slab. 

Use  the  same  recipe  as  for  Peanut 
Brittle,  except  of  course  omit  the  pea- 
nuts and  add  J  Ib.  (3  cups)  of  dry 
shredded  cocoanut  just  before  pouring. 

5  Ibs.  (10  cups)  sugar 

\\  pts.   (  6  cups)  water 

\  teaspoonful  of  cream  of  tartar 

Cook  until  the  thermometer  registers 
330  degrees.  Take  from  the  stove  and 
add: 

\  Ib.  butter 

1  teaspoonful  of  soda 

1  teaspoonful  of  salt 

2  Ibs.  dry  shredded  cocoanut 


[116] 


Candies 


Hazelnut  Crisp. 


Clear  Fruit 
Squares: 


Mark  with  a  knife  into  squares  as 
quickly  as  possible,  and  break  apart  as 
soon  as  cold. 

Chop  and  roast  J  Ib.  (1  cup)  hazel- 
nuts  to  a  light  brown,  by  putting  them 
in  the  oven  and  mixing  frequently. 

Cook  2  Ibs.  (4  cups)  granulated 
sugar  to  at  least  330  degrees  and  as 
much  higher  as  possible  without  letting 
the  sugar  burn.  It  should  be  the  color 
of  maple  syrup — no  darker.  The 
higher  you  can  cook  it,  the  better.  The 
burning  point  varies  so  much  that  it  is 
not  possible  to  state  an  exact  degree. 
I  have  cooked  this  candy  higher  than 
360  degrees,  without  burning  it.  It 
will  improve  the  crispness  to  have  the 
batch  cooked  as  high  as  possible. 

Stir  in  the  hazelnuts  when  done  and 
pour  onto  an  oiled  slab.  Turn  upside- 
down  as  soon  as  it  can  be  handled  and 
mark  quickly  into  one-inch  squares. 

1$  Ibs.   (2£  cups)  granulated  sugar 
|  Ib.     (|  cup  )  light  brown  sugar 
£  Ib.     (  £  cup  )   Karo  Syrup 

Add  3  ozs.  butter  when  this  is  cooked 
to  285  degrees  on  the  thermometer,  and 
cook  to  330  degrees.  (When  this  batch 
cooks  to  about  330  degrees,  it  is  best  to 
turn  the  gas  a  little  low,  so  it  will  not 
scorch  on  the  sides.) 

[117] 


MY   CANDY   SECRETS 


Add  J  Ib.  washed  and  steamed  Sul- 
tana raisins  and  a  quarter  of  a  pound  of 
roasted  salted  peanuts. 

Pour  onto  a  cold,  oiled  slab  and  mark 
quickly  into  squares.  When  cold  break 
apart. 

Nut  Bars:  1  cup  water 

1  Ib.   (2  cups)   sugar 

Cream  of  tartar  the  size  of  a  pea 

Cook  until  the  thermometer  registers 
330  degrees.  Pour  onto  a  cold,  oiled 
marble  table  top  and  add  J  Ib.  (cup) 
freshly  cracked  mixed  Brazil,  walnut, 
and  almond  meats,  without  stirring  in. 
Fold  and  work  the  nuts  into  the  batch, 
and  mold  as  you  work  into  a  long  bar. 
As  soon  as  the  batch  is  firm,  cut  it  into 
five-inch  pieces  with  a  sharp  knife.  Do 
not  wait  until  it  is  hard  and  cold. 

It  is  necessary  to  wear  heavy  kid 
gloves  in  handling  this  candy,  as  it  is 
very  hot.  Confectioners'  gloves  are  il- 
lustrated opposite  page  106. 

Horehound  Candy:       Steep  J  oz.  package  of  horehound 

herbs  in  one  quart  of  cold  water,  letting 
it  come  to  a  good  boil.  Strain  onto  2J 
Ibs.  (5  cups)  of  sugar  and  cook  until 
the  thermometer  registers  330  de- 
grees. 

Wipe  away  any  grains  that  may  form 
on  the  inside  of  the  saucepan,  with  a 

[118] 


Mark  the  Candy  before  it  becomes  Cold 


Breaking  the  hardened  Candy  into  Squares 


MY   CANDY   SECRETS 


Horehound  Candy:   damp   cheese-cloth  wrapped  round   a 

fork. 

Pour  onto  a  cold  marble  slab.  Fold 
in  the  edges  as  they  become  hard,  and 
lift  off  the  slab  as  illustrated.  Then 
let  it  flatten  a  little.  Mark  in  squares 
quickly  before  the  candy  becomes  cold, 
and  break  apart  as  soon  as  cool.  ( See 
illustration  facing  page  118.) 


[119] 


VIII 

Jbcoraitfe  Cmtfciea  writ  J&tlteh 


MY   CANDY   SECRETS 


Cmtfcfea  mth    Salteh 


Glaces: 


Centers  for  Nut 
Glaces: 


Candies  that  are  decorative  should  be 
quite  as  attractive  to  the  palate  as  they 
are  to  the  eye. 

Quaint  containers  add  to  the  charm 
of  the  picture.  Two  suggestions  are 
illustrated,  one  an  old-fashioned  ala- 
baster compote  whose  decoration  of 
leaves  is  very  suitable  to  the  fruit  and 
nut  glaces  with  which  it  is  filled.  The 
tangerine  glaces  in  a  yellow  basket 
make  a  fascinating  and  simple  yellow 
touch  to  a  yellow  table  decoration. 

Fruit  and  nut  glaces  cannot  be  made 
successfully  on  a  hot  or  humid  day. 
Clear,  cold  weather  is  best  of  all. 
Cold,  damp  weather  is  almost  as  trying 
as  a  hot  day.  When  there  is  humidity  or 
dampness  in  the  atmosphere,  glaces  will 
become  sticky  almost  before  they  are 
cold.  Glaces  should  be  made  and  used 
the  same  day,  to  be  at  their  nicest. 

Nuts  and  fruits  of  many  kinds  coated 
with  glaces  are  most  attractive  and  de- 
licious. The  things  to  be  coated  should 
be  prepared  before  the  glace  is  cooked, 
so  that  when  it  is  ready  there  may  be 
no  delay  in  the  dipping. 

Freshly  cracked  walnut  halves,  pe- 
cans, filberts,  almonds,  brazil-nuts  and 
hickory-nuts  are  delicious  coated  with 
glace.  Blanched  almonds  are  pretty, 

[123] 


MY   CANDY  SECRETS 


Canhtea  anh  jialfeh 


Centers  for  Nut 
Glacis: 


Centers  for 
Fruit  Glaces: 


but  must  be  thoroughly  dried  after 
blanching.  Two  walnut  meats  put  to- 
gether with  a  little  fondant  colored  a 
bright  rose  or  green  make  an  attrac- 
tive glace  variety. 

Pecan  halves  also  may  be  put  to- 
gether with  brightly  colored  fondant 
and  dipped  in  glace. 

Balls  of  marzipan,  white  or  tinted, 
are  also  very  delicious. 

Chestnuts,  or  marrons  may  be  coated 
too,  if  drained  of  their  syrup.  Mar- 
rons in  syrup  can  be  had  at  any  fancy 
grocer's,  or  one  can  make  their  own  mar- 
rons in  syrup,  as  described  under  Mar- 
rons Glaces. 

GRAPES 

Wash  and  dry  Malaga  or  Tokay 
grapes,  and  cut  each  grape  off  the 
bunch,  leaving  about  one-half  inch  of 
stem  on  each  grape.  Dip  by  stem  into 
the  hot  glace  syrup. 

STRAWBERRIES 

Select  strawberries  that  are  not  quite 
ripe  and  that  have  very  green  hulls. 
Brush  carefully  with  a  fine  flat  paint- 
brush to  remove  all  sand.  Dip  up  to 
hull  only. 


[124] 


MY   CANDY   SECRETS 


Jbcurattfe  <EanM*s  mth  jialteh 


TANGERINES 


Centers  for  Peel  the  tangerines  and  separate  into 

Fruit  Glaces:  sections,  taking  great  care  not  to  break 
the  inner  skin.  Remove  all  the  little 
veins  and  let  the  quarters  remain  ex- 
posed to  the  air  for  two  or  three  hours 
before  dipping.  Leave  one  or  two 
whole  peeled  tangerines  to  be  dipped 
entire,  as  they  are  so  pretty  when  used 
as  a  center  for  the  plate  of  glaces. 

CHERRIES 

Use  sweet  cherries  on  stems  and  coat 
by  dipping  in  up  to  the  stem. 

LOVE  APPLES 

Make  a  paste  by  pressing  drained 
marrons  in  syrup  through  the  potato 
ricer.  Shape  into  balls  and  dip  in  glace 
that  is  colored  red.  Put  an  artificial 
leaf  and  stem  on  each  as  soon  as  it  is 
dipped.  To  make  paste  from  fresh 
chestnuts,  see  the  recipe  for  Marrons 
Glaces. 

RED  ALMONDS 

Dip  dry  blanched  almonds  in  glace 
that  has  been  tinted  red. 

STUFFED  PRUNES 

Wash  fine  dried  prunes  and  cut  in 
two,  removing  pit.  Steam  for  ten  min- 

[125] 


MY   CANDY  SECRETS 


ife  (Jrnihtes  mth  J&rliefr 


Centers  for  utes  and  when  cold  stuff  with  fondant 

Fruit  Glaces:        tinted  rose,  yellow,  or  green,  and  fla- 

vored with  vanilla.     Add  an  artificial 

leaf  and  stem  to  each  as  soon  as  it  is 

dipped. 

STUFFED  DATES 

Wash  and  steam  dark  dates.  Re- 
move the  pit  and  replace  with  one- 
quarter  of  an  English  walnut  meat,  or 
a  strip  of  candied  ginger  root. 

STUFFED  CHERRIES 

Stick  blanched  almonds  into  candied 
cherries  where  the  stem  was,  leaving 
about  half  the  almond  showing. 

STUFFED  RAISINS 

Seed  fresh  plump  layer  raisins  and 
insert  a  little  fondant  flavored  with  va- 
nilla and  tinted  green,  or  a  little  green 
marzipan.  Do  not  close  the  raisin,  let 
the  fondant  show  in  the  opening. 

FIGS 

Steam  thoroughly  layer  figs  and  cut 
in  even  small  pieces. 

CANDIED  PINEAPPLE  AND  CHERRIES 

Candied  pineapples  and  cherries  may 
be  coated  with  glace.  The  cherries  are 


[126] 


Making  G  laces — wipe  Fork  on  Edge  of  Saucepan 


Turn  Fork  up-side  down  to  let  Candy  drop  off 


Placing   Artificial   Leaves   on   Glaces.     Care   fini: 

Fingers 


tafripn  ^neQo/^rH^ 
'*  •     "      • 


MY   CANDY   SECRETS 


(Jkothtos 


Coating  for  Fruit 
and  Nut  Glaces 


altefc 


particularly  pretty  if  topped  with  an 
artificial  leaf  and  stem. 

When  you  have  prepared  such  cen- 
ters  as  you  desire  to  coat,  put  the  fol- 
lowing on  a  very  hot  fire,  using  an  alum- 
inum saucepan  : 

l£  Ibs.   (3     cups)  granulated  sugar 

f  pt.     (1^  cups)  water 
Cream  of  tartar  the  size  of  a  small  pea 

Stir  only  until  the  sugar  is  dissolved, 
removing  any  grains  that  may  form  from 
time  to  time  on  the  inside  of  the  sauce- 
pan, with  a  wet  cheese-cloth  wrapped 
round  a  fork. 

When  the  thermometer  registers  330 
degrees,  remove  from  the  fire  carefully 
so  as  not  to  jar  the  syrup.  Jarring  or 
movement  of  any  kind  is  apt  to  spoil 
the  syrup  by  causing  it  to  crystallize. 

Tip  the  saucepan  by  placing  a  thick 
spoon  or  spatula  handle  under  one  side 
and  begin  dipping  the  centers.  An 
ordinary  fork  may  be  used  for  dipping 
glaces.  Artificial  leaves  and  stems 
may  be  added  to  some  pieces  as  coated, 
before  the  syrup  hardens.  Do  not 
touch  the  glace  syrup,  as  it  is  very  hot 
and  will  burn  severely. 

Glaces  should  be  made  the  same  day 
they  are  to  be  used,  and  the  fresh  fruit 
glaces  should  be  made  an  hour  or  less 

[127] 


MY   CANDY   SECRETS 


tfre  (ttmtfcfcs  mth  J&tltefc 


before  using,  as  otherwise  they  will  leak. 
Marzipan  Fruits  Grind    one    pound     (2    cups)     of 

and  Vegetables:    blanched  almonds  in  the  meat  chopper, 
using  the  finest  macerator.     Run  them 
through  three  or  four  times  until  they 
become  very  fine. 
Cook  to  240  degrees  : 

1  lb.   (2  cups)   granulated  sugar 
1  cup  water 

Remove  from  the  fire  and  mix  into  it 
the  pound  of  ground,  blanched  almonds 
and  J  cup  orange  juice.  Stir  until  it 
becomes  thick  and  creamy;  then  turn 
out  onto  a  slab  or  pan  dusted  with  con- 
fectioner's sugar  until  cool. 

It  is  from  this  mixture  that  the 
foreign  marzipan  fruits  are  made,  and 
if  one  cares  to  cultivate  a  little  skill, 
they  can  be  made  at  home  quite  easily. 

The  following  are  a  few  suggestions 
for  molding.  All  these  marzipan  things 
should  be  crystallized  when  tinted  and 
shaped. 

PEACHES 

Roll  a  ball  of  marzipan;  flatten 
slightly;  then  with  a  long  nail  press  a 
crease  in  one  side.  Press  in  the  top 
with  the  nail  where  the  stem  comes  off; 
point  it  slightly  on  the  bottom.  Then 
tint,  using  vegetable  colors,  water,  and 


[128] 


MY   CANDY   SECRETS 


toB  mtfr  j&tltefc 

Marzipan  Fruits       a  paint-brush.     When  dry,  crystallize 
and  Vegetables:     and  add  an  artificial  leaf. 


STRAWBERRIES 


Roll  a  piece  of  marzipan  into  a  straw- 
berry shape;  dent  in  spots  with  a  fork 
or  nail ;  tint  red,  leaving  a  bit  of  yellow 
showing  for  seeds.  Crystallize  and 
add  an  artificial  green  hull. 


PLUMS 

Greengage  plums  can  be  molded  like 
peaches,  only  smaller,  and  tinted  green 
before  crystallizing. 

PEAS  IN  A  POD 

Mix  into  a  piece  of  marzipan  paste 
enough  green  and  yellow  color  to  make 
it  a  pretty  pea-green  shade.  Mold  a 
long  pod,  pointed  a  bit  at  each  end; 
then  with  a  long  fine  nail  press  the  long 
way,  for  the  open  pod.  Roll  tiny  balls 
and  place  inside  the  pod,  in  a  row,  and 
crystallize. 

ACORNS 

Roll  some  marzipan  in  little  oblong 
pieces,  like  those  illustrated  in  the 
crystallizing  pan.  Crystallize;  and 
when  they  are  drained  dry,  dip  one  end 
in  melted  fondant.  Full  directions  for 
crystallizing  will  be  found  on  page  132. 

[129] 


MY   CANDY   SECRETS 


(Emthtes  mtfr  Jialteh 


Salted  Almonds: 


Salted  Pecans: 


Salted  Hazelnuts: 


Blanch  large,  shelled  almonds  by  im- 
mersing in  boiling  water  for  two  min- 
utes, then  in  cold.  Drain  and  remove 
the  skins.  Spread  thinly  in  pans  and 
put  in  a  warming  oven  to  dry  for  several 
hours.  The  crispness  of  the  finished 
nuts  depends  largely  upon  their  dry- 
ness  before  salting. 

For  salting  nuts  one  should  own  a 
small  doughnut  basket  with  a  deep  pot 
to  fit.  Put  in  olive  or  cooking  oil, 
enough  to  cover  the  nuts.  Heat  to  the 
frying-point  (test  by  droping  in  one 
nut) ;  put  the  nuts  to  be  prepared  in  the 
basket ;  and  when  the  oil  is  hot  enough 
(it  should  be  very  hot)  immerse  the  nuts 
until  they  cook  to  a  light  brown.  Re- 
move immediately  and  pour  onto  brown 
paper,  dusting  with  fine  salt.  Use  J 
teaspoonful  of  salt  to  each  pound  of 
nuts. 

Place  in  a  pan  the  pecan  meats  you 
wish  to  salt,  together  with  butter — a 
proportion  of  one  tablespoonful  to  each 
pound  of  nuts.  Put  in  the  oven,  mix- 
ing frequently  or  they  will  burn. 
When  warm  and  well  buttered,  remove 
from  the  oven  and  dust  with  fine  salt, 
using  J  teaspoonful  of  salt  to  each 
pound  of  nut  meats. 

Roast  shelled' hazelnuts  in  the  oven, 
stirring  often  until  brown  and  crisp. 


[130] 


Almonds  ready  to  be  Browned  in  Oil  before  Salting 


MY   CANDY   SECRETS 


(ttantes  mth  j&rltefc 


Salted  Hazelnuts. 


Salted  Whole 
Pistachio  Nuts. 


Salted  Pistachio 
Nut  Meats: 


Salted  Brazils: 


Rub  together  and  remove  as  much  of 
the  hulls  as  possible  (with  care  one  can 
remove  all.  Use  one  spoonful  of  butter 
to  each  pound  of  nuts;  put  butter  in 
the  pan  with  nuts  and  set  in  the  oven, 
mixing  until  the  nuts  are  well  buttered. 
Add  fine  salt,  using  about  J  teaspoon- 
ful  of  salt  to  one  pound  of  nuts. 

These  are  more  commonly  known 
than  the  salted  pistachio  meats,  but  are 
not  nearly  so  nice.  They  are  prepared 
by  boiling  the  entire  nut,  shell  and  all, 
in  a  brine  water  for  about  five  minutes. 
Drain  and  when  cold  they  will  be  found 
to  be  covered  with  salty  crystals. 

Blanch,  by  immersing  in  boiling 
water  and  then  rubbing  off  the  skins, 
pistachio  nuts.  (Sicilian  ones  are  the 
finest.) 

Put  in  a  pan  with  a  little  butter  (one 
tablespoonful  to  each  pound  of  nuts) 
and  put  in  the  oven,  stirring  constantly 
until  the  nuts  are  well  buttered. 

Remove  at  once  from  the  fire  and 
mix  with  fine  salt — J  teaspoonful  to 
each  pound  of  nuts. 

Pare  off  any  black  skin  remaining 
after  Brazil-nuts  are  cracked.  They 
then  should  be  put  in  a  dry,  warm  place 
(not  hot  enough  to  brown  them)  for 
two  or  three  hours.  Then  add  butter, 
a  tablespoonful  for  each  pound  of  nuts, 

[131] 


MY   CANDY   SECRETS 


tfre  Canbies  anh  j&tl&a 


Salted  Peanuts; 


Directions  for 
Crystallizing. 


brown  lightly  in  the  oven,  mixing  well. 
Remove  and  dust  with  fine  salt,  using 
half  a  teaspoonful  of  salt  to  each  pound 
of  nut  meats. 

Buy  raw  peanuts,  crack  and  remove 
the  nuts.  Blanch  the  same  as  almonds, 
and  dry  thoroughly  by  keeping  in  a 
warm,  dry  place  for  several  hours. 

Fry  in  deep  olive  or  vegetable  oil  un- 
til a  light  brown.  The  oil  should  be 
very  hot  before  immersing  the  nuts. 
Use  a  wire  basket,  so  that  the  nuts  can 
be  shaken  and  moved  about  while  fry- 
ing and  all  removed  immediately  they 
are  brown. 

Pour  onto  brown  paper  to  absorb  the 
extra  oil  and  dust  with  salt,  using  \  tea- 
soonful  of  fine  salt  to  each  pound  of 
nuts. 

Crystal  is  a  brilliant  air-tight  coating 
with  which  candies  may  be  coated  as  a 
means  of  improving  their  appearance 
and  keeping  qualities. 

Cook  5  Ibs.  of  sugar  and  2j  cups  of 
water  to  223  degrees. 

Remove  from  the  fire  very  gently  and 
let  it  stand  quietly  until  perfectly 
cold. 

Place  the  candies  to  be  crystallized — 
such  as  candied  orange  or  grapefruit 
peel,  cream  peppermints,  bonbons,  mar- 
zipan fruits,  etc. — in  a  pan,  in  even 


[132] 


Lay  a  dampened  piece  of  Cheese-cloth  over  the  Syrup  to  absorb  any  Crystals 

which  may  form  there 


Draining  off  the  Syrup 


MY   CANDY   SECRETS 


eomttffe  (Eatttes  atth  Ji-alteh 


Directions  for 
Crystallizing. 


Strawberry 
Creams: 


rows,  each  candy  slightly  separated 
from  the  other. 

Pour  the  cold  syrup  carefully  over 
the  candies  to  be  crystallized,  with  as 
little  agitation  as  possible. 

When  the  candies  are  covered  with 
this  syrup,  lay  a  clean  dampened  cheese- 
cloth gently  over  the  top  of  the  syrup. 
It  will  float  on  top  and  absorb  any  crys- 
tals which  may  form  there.  Allow  this 
to  stand  quietly  without  disturbing  for 
about  eight  hours,  then  remove  the 
cheese-cloth. 

Pour  all  into  a  large  sieve,  allowing 
the  syrup  to  drain  off  from  two  to  four 
hours  until  the  candies  are  quite  dry. 
They  will  be  found  to  be  covered  with 
a  fine  white  crystal. 

Select  not  too  ripe  strawberries  that 
have  fresh  green  hulls  and  are  not  too 
large.  Brush  them  with  a  flat  soft 
camel's-hair  brush,  to  remove  all  sand. 
Do  not  wash. 

Melt  some  bonbon  fondant  (recipe  is 
given  on  page  43) ,  flavor  with  vanilla, 
and  dip  each  berry,  by  the  hull,  as  far 
into  the  cream  as  possible.  Remove  and 
place  on  waxed  paper.  Stir  the  fon- 
dant a  little  before  dipping  each  berry. 

These  should  be  used  soon  after  they 
are  made,  as  they  will  leak  in  a  few 
hours. 


[133] 


MY   CANDY   SECRETS 


Cmtbtes  anb  J&ilteh 


Tangerine 
Creams: 


Malaga 
Creams: 


Apricot  Pralines . 


Peel  and  separate  sections  carefully 
of  two  or  three  tangerines,  removing  all 
the  fibers,  but  taking  great  care  not  to 
injure  the  inner  skin.  Let  dry  for  six 
or  eight  hours.  Melt  some  bonbon  fon- 
dant (see  page  43)  flavored  with  a  little 
juice  of  a  tangerine  and  a  little  grated 
peel. 

Dip  the  quarters,  being  careful  not  to 
puncture  the  skin. 

These  tangerine  creams  are  delicious, 
but  must  be  used  almost  at  once,  for 
they  soon  begin  to  leak. 

Cut  about  a  pound  of  Malaga  or 
Tokay  grapes  off  the  stem,  leaving 
enough  stem  to  dip  each  grape  by. 

Wash  and  dry  thoroughly. 

Melt  about  two  pounds  of  bonbon 
fondant.  Flavor  delicately  with  rose  or 
vanilla  and  tint  a  rose  pink.  Dip  each 
grape  down  as  far  into  the  cream  as 
possible,  using  the  stem  to  dip  by.  Re- 
move and  place  on  waxed  paper. 

The  fondant  should  be  mixed  a  little 
before  dipping  each  grape. 

2     large  greening  apples 

1     Ib.     dried  apricots 

2£  Ibs.   (5  cups)  granulated  sugar 

Wash  apricots  in  clear,  cold  water 
two  or  three  times,  then  put  them  in  a 
crock  or  marbleized  dish  and  cover  with 


[134] 


MY   CANDY   SECRETS 


leomtttfe  Cmthtes  anfc  j&rliefc 


Apricot  Pralines  i 


Marrons  Glaces: 


Ij  qts.  of  hot  water.  Let  these  stand 
for  12  hours;  then  put  them  on  the  fire 
and  cook  to  a  pulp ;  then  strain  through 
a  sieve. 

Wash  and  quarter  the  greenings  and 
cook  to  a  pulp  in  a  scant  pint  of  water. 
This  also  should  be  put  through  a  sieve, 
then  added  to  the  apricot  pulp.  Put 
on  the  stove  and  cook  J  hour ;  then  add 
the  sugar  and  cook  for  twenty  minutes. 
Take  from  the  fire  and  pour  into  a 
candy  funnel  (see  illustration  facing 
page  63)  and  drop  onto  an  oiled  slab. 
If  you  desire  thicker  pralines  they  may 
be  dropped  into  starch  molds.  (Direc- 
tions for  molding  in  cornstarch  are 
given  on  page  63.) 

When  these  have  stood  for  twelve 
hours  they  will  be  firm  enough  to  handle 
and  should  be  steamed  very  slightly  in 
an  ordinary  kitchen  steamer.  Then 
dust  the  top  and  bottom  with  granu- 
lated sugar.  If  preferred  they  may  be 
crystallized. 

Heat  in  the  oven  1  Ib.  large  chestnuts, 
stirring  them  up  once  or  twice,  until 
they  are  warm  enough  so  that  the  inner 
skin  will  come  off  when  you  peel  the 
outer  skin  with  a  knife.  When  all  are 
peeled  and  blanched,  sew  or  tie  each 
whole  chestnut  in  a  piece  of  the  thinnest 
cheese-cloth,  to  keep  them  from  falling 

[135] 


MY   CANDY   SECRETS 


Canhtca  anh  Jialteh 

Marrons  Glaces:       apart     while     boiling.     Add     enough 

water,  to  which  has  been  added  a  pinch 
of  salt  and  two  tablespoonfuls  of  sugar, 
to  cover  well,  and  boil  until  the  nuts  are 
very  tender.  Do  not  stir  them,  as  they 
break  apart  easily  and  the  marrons 
should  be  kept  whole. 
Cook: 

9     Ibs.   (6  cups)  sugar 
l£  pts.   (S  cups)  water 

to  220  degrees  and  pour  over  the  chest- 
nuts (still  leaving  on  their  cheese-cloth 
jackets)  and  let  stand  over  night. 

In  the  morning  drain  off  the  syrup 
and  recook  it  to  224  degrees.  Pour  it 
over  the  chestnuts  and  let  stand  for  24 
hours. 

Drain  and  recook  to  228  degrees. 
Pour  it  over  the  chestnuts  and  let  stand 
24  hours. 

Drain,  and  remove  cheese-cloth  jack- 
ets. Any  marrons  that  are  broken  may 
be  mashed  or  riced  in  a  potato  ricer  and 
molded  into  balls  for  bonbon  centers  or 
glace  love  apples. 

Glace  the  whole  marrons  as  follows: 

1  lb.   (2  cups)  sugar 
1  cup  water 

Stir  until  the  sugar  is  dissolved. 
Cook  to  240  degrees.  Remove  from  the 

[136] 


Rub  the   Side  of  the   Dish   with   a  Wooden   Spoon   until   the   Syrup   begins  to 

look  Cloudy 


Making  Marron  Glaces 


MY   CANDY   SECRETS 


tfe  fianhtcs  mth  J&tltefr 


Marrons  Glaces: 


Decorated 
Holly  Mints: 


Christmas  Hotty, 


Hallowe'en 
Faces: 


fire  and  with  a  flat  wooden  spoon  rub 
the  side  of  the  dish,  just  dipping  the 
edge  of  the  spoon  in  enough  to  work  a 
little  syrup  upon  the  side.  Rub  it  un- 
til that  side  of  the  dish  where  you  are 
working  begins  to  look  cloudy.  (See 
the  accompanying  illustration.)  Dip 
the  whole  marrons,  one  at  a  time  into 
the  cloudy  part  of  the  syrup,  and  re- 
move onto  a  wire  sieve  to  drain  and 
harden. 

The  finished  marron  glaoes  will  be 
shiny  and  brown — and  delicious. 

Make  cream  peppermints  as  de- 
scribed on  page  88. 

Pressing  onto  each,  just  after  run- 
ning it  from  the  funnel  and  while  it  is 
soft,  a  small  candied  mint  leaf  or  two 
and  a  tiny  round  red  cinnamon-drop. 
Angelique  may  be  cut  into  leaf  shapes 
and  used  instead  of  mint  leaves,  but  it 
is  not  so  pretty  a  green.  It  is  necessary 
to  have  two  people  do  this,  one  to  drop 
the  mints  from  the  funnel,  the  other  to 
decorate  them. 

Choose  large  candied  mint  leaves,  and 
at  the  stem  end  of  each  leaf  place  a  tiny 
round  red  cinnamon-drop,  using  a  bit 
of  hot  glace  on  a  toothpick  to  stick  leaf 
and  berry  together. 

Make  some  large  flat  chocolate  pep- 
permints. 

[137] 


MY   CANDY   SECRETS 


ffianbios  mth  jSalteh 


Hallowe'en 
Faces: 


Pumpkins: 


Torpedoes: 


Calla  Lilies: 


Mix  the  white  of  an  egg  and  XXXX 
sugar  to  a  running  paste,  and  color 
bright  yellow.  Now  with  a  toothpick 
make  eyebrows,  nose  and  mouth  of  this 
icing.  Place  each  mint  in  a  yellow 
crimped  paper  case. 

Hallowe'en  faces  can  be  made  also  on 
yellow  cream  peppermints,  using 
melted  chocolate  for  the  eyes,  nose  and 
mouth  markings. 

Color  marzipan  paste,  as  given  on 
page  128,  a  bright  pumpkin  yellow. 
Shape  into  balls,  and  with  a  thin  smooth 
nail  press  creases  from  top  to  bottom. 
Stick  a  bit  of  angelique  in  the  top  for 
a  stem,  and  crystallize  as  described  on 
page  132. 

For  the  Fourth  of  July  Decoration 

Make  some  chocolate  creams  molding 
them  in  cornstarch  or  shaping  by  hand 
into  peaked  drops.  When  dry,  wrap 
each  drop  in  tissue  paper — some  in  red, 
some  in  white,  and  some  in  blue,  like  a 
torpedo. 

Make  some  marzipan  as  directed  on 
page  128. 

Roll  out  about  three-fourths  of  the 
batch  as  thin  as  possible  on  a  bread 
board  dusted  lightly  with  powdered 
sugar.  Cut  into  two-inch  squares. 
Now  take  up  one  at  a  time  and  fold, 


[138] 


MY   CANDY   SECRETS 


dfcmhisg  anh  J&tlteh 

Lilies:  placing  the  middle  finger  down  one 

point  and  bringing  the  two  side  points 
together  over  it.  Press  firmly  together 
and  stick  a  piece  of  angelique  into  the 
bottom  to  form  a  stem. 

Now  color  the  remaining  part  of  the 
paste,  which  was  left  out  in  the  begin- 
ning, a  bright  yellow  color.  Form  it 
into  oblongs,  like  a  lily  center,  and 
place  one  inside  each  lily  cup. 

Place  in  pans  and  crystallize  as  de- 
scribed on  page  132. 


to 


INDEX    TO   RECIPES 


Acorns,  76 

After-Dinner  Mints,  11 
Almond  Bonbons,  85 
Almond  Fruit  Paste  Chocolates, 

Almonds : 

Chocolate  Covered,  73 

Cream  Chocolate,  73 

Salted,  130 
Anise  Drops,  114 
Apricot  Jelly  Chocolates,  70 
Apricot  Pralines,  134 

Belmonts,  69 
Bitter  Sweets,  75 
Bonbon  Fondant,  43 
Bonbons : 

Almond,  85 

Castilian,  84 

Hazelnut  Paste,  86 

Maple  Pecan,  85 

Marron,  86 

Marshmallow  Orange,  84 

Mocha,  84 

Nutted  Coffee,  83 

Pignolia,  83 

Raisin,  82 

Walnut,  82 
Bran  Taffy,  8 
Brazil  Nut  Fudge,  34 
Brazil  Nuts: 

Chocolate-covered,  73 

Salted,  131 

Calla  Lilies,  138 

Candied  Grapefruit  Peel,  19 

Orange  Peel,  18 
Candy  Canes,  112 

Curls,  109 

Carameled  Marshmallows,  101 
Caramels: 

Butter,  93 

Chocolate,  94 

Chocolate  Covered,  74 

Chocolate  Marshmallow,  95 

Chocolate  Nut,  95 

Cocoanut,  96 

Coffee,  96 

Maple  Cream,  98 

Maple  Sugar,  95 

Molasses,  97 

Opera,  98 

Pistachio,  97 

Raspberry,  94 

Stuffed,  99 

Vanilla  (See  Butter),  93 

Walnut,  94 
Castilian  Bonbons,  84 
Cherries : 

Mint,  66 

Maraschino  Chocolate,  65 


Chocolate,  Caramels,  94 

Cocoanut  Cream  Patties,  87 

Fondant,  50 

Fudge,  34 

Hard  Taffy,  11 

Marshmallow  Caramels,  95 

Mellows,  14 

Nut  Caramels,  95 

Nut  Fudge,  34 

Taffy,  6 
Chocolate-covered,  Acorns,  76 

After  Dinner  Mints,  68 

Almond  Creams,  73 

Almond  Fruit  Paste,  72 

Almonds,  73 

Apricot  Jelly,  70 

Belmonts,  69 

Bitter  Sweets,  75 

Brazils,  73 

Butter  Creams,  76 

Butter  Scotch,  68 

Caramels,  74 

Chocolate  Creams,  50,  59 

Cocoa  Balls,  66 

Cocoanut  Nibs,  76 

Cocoanut  Royals,  71 

Cocoanuts  (Crisp),  77 

Cocoanuts  (fudge),  78 

Cocoanut  Whipped  Creams,  53,  59 

Coffee  Beans,  66 

Coffee  Creams,  45,  59 

Dates,  68 

Figs,  67 

Fruit  Cake,  68 

Fudge,  74 

Ginger,  67 

Ginger  Creams,  47,  59 

Guava  Jelly,  68 

Hazelnut  Nibs,  77 

Hazelnut  Paste,  70 

Hazelnuts,  74 

Hickory  Nut  Nibs,  75 

Lemon  Creams,  49,  59 

Maple  Creams,  44,  59 

Maple  Whipped  Creams,  51 

Maraschino  Cherries,  65 

Marzipan  Acorns,  72 

Mint  Cherries,  66 

Mocha,  77 

Molasses  Candy,  68 

Molasses  Cocoanuts,  75 

Nougat,  74 

Nutted  Prunes,  75 

Nut  Whipped  Creams,  53,  59 

Orange  Creams,  48,  59 

Orange  Peel,  67 

Peanut  Nibs,  76 

Peanut  Patties,  70 

Peanuts,  74 

Pecans,  74 

Pineapple  Creams,  50,  59 


[143] 


INDEX    TO   RECIPES 


Chocolate-covered 

Pistachio  Nuts,  66 

Raisins  and  Nut,  69 

Raspberry  Creams,  49,  59 

Spanish  Chocolates,  69 

Spanish  Creams,  69 

Strawberry  Creams,  47,  59 

Sultana,  67 

Sultana  Whipped  Creams,  52,  59 

Turkish  Delight,  68 

Tutti-Frutti,  67 

Vanilla  Creams,  42-43,  59 

Vanilla  Whipped  Creams,  52,  59 

Walnuts,  74 

Walnut  Whipped  Creams,  53,  59 
Christmas  Holly,  137 
Cinnamon,  Squares,  113 

Sticks,  109 

Wafers,  Cream,  89 
Clear  Cinnamon  Squares,  113 
Clear  Fruit  Squares,  117 
Cocoa  Balls,  66 
Cocoanut,  Brittle,  116 

Caramels,  96 

Chocolates,  77 

Crisp,  116 

Fudge,  35 

Nibs,  76 

Squares,  29 

Surprise,  26 

Whipped-Cream  Fondant,  53 
Coffee  Caramels,  96 

Fondant,  45 
Cream,  Almond  Chocolates,  73 

Chocolates,  42-53 

Cinnamon  Wafers,  89 

Marshmallow  Mints,  85 

Mints,  89 

Peppermints,  88 

Walnuts,  85 

Wintergreen,  89 
Crisp  Cocoanut  Chocolates,  77 
Crystallizing,  132 

Dates: 

Chocolate-Covered,  68 

Marshmallow,  28 

Pistachio,  28 

Stuffed,  28 
Divinity  Fudge,  32 

Fig  Figures,  3 

Walnuts,  17 

Figs,  Chocolate  Covered,  67 
Fondant: 

Bonbon,  43 

Butter,  46 

Chocolate,  50 

Coffee,  45 

Ginger,  47 

Lemon,  49 


Fondant: 

Maple,  44 

Maple  Cream,  51 

Orange,  48 

Pineapple,  50 

Platter,  42 

Raspberry,  49 

Strawberry,  47 

Uncooked,  42 
Fruit  Cake  Chocolates,  68 
Fruit-corn  Balls,  19 
Fruit  Squares,  117 
Fudge: 

Brazil  Nut,  34 

Butter,  34 

Chocolate,  34 

Chocolate  Nut,  34 

Cocoanut,  35 

Divinity,  32 

Nut,  35 

Raisin,  32 

Strawberry,  32 

Vanilla  Marshmallow,  33 
Fudge  Chocolates,  74 

Ginger,  Chocolates,  67 

Fondant,  47 
Glaces,  127 

Grapefruit  Peel,  Candied,  19 
Grilled  Nuts,  38 
Guava  Chocolates,  68 

Hallowe'en  Faces,  137 
Hazelnut,  Crisp,  117 

Nibs,  77 

Paste  Bonbons,  86 

Paste  Chocolates,  70 
Hazelnuts: 

Chocolate  Covered,  74 

Salted,  130 
Hickory  Nut,  Nibs,  75 

Surprise,  27 
Holly  Mints,  137 
Honey  Nougat,  100 
Horehound  Candy,  118 

Kisses,  Scotch,  28 

Lemon,  Balls,  112 

Fondant,  49 

Molasses  Squares,  35 

Sticks,  109 
Lime  Drops,  111 
Lolly-pops,  112 

Malaga  Creams,  134 

Maple,  Cocoanut  Cream  Patties,  24 

Cream  Caramels,  98 

Cream  Fondant,  51 

Cream  Squares,  24 

Fondant,  44 

Pecan  Bonbons,  85 

Puffs,  23 


[144] 


INDEX    TO   RECIPES 


Maple  Sugar,  Caramels,  95 

Patties,  24 

Maraschino  Cherry  Chocolates,  65 
Marron  Bonbons,  86 
Marrons  Glaces,  135 
Marshmallow,  Chocolate  Caramels,  95 

Dates,  28 

Fudge,  33 

Mints,  85 

Orange  Bonbons,  84 
Marshmallows,  36 
Marshmallows,  Carameled,  101 
Marzipan,  Acorns,  72 

Fruits,  128 

Mellow  Molasses  Drops,  12 
Mexican  Penuchi,  31 
Mint  Cherries,  66 
Mints: 

After  Dinner,  11 

Cream,  89 

Cream  Marshmallow,  85 

Holly,  137 
Mocha,  Bonbons,  84 

Chocolates,  77 
Molasses,  Candy,  5 

Caramels,  97 

Cocoanut  Squares,  29 

Drops,  12 

Squares,  Lemon,  35 

Taffy,  9 

Napoleons,  102 
Nougat: 

Chocolate  Covered,  74 

Honey,  100 
Nut,  Bars,  118 

Fudge,  35 

Taffy,  6 

Nuts,  Grilled,  38 
Nutted  Coffee  Bonbons,  83 

Prunes,  75 

Opera  Caramels,  98 
Orange  Fondant,  48 
Orange  Peel,  Candied,  18 

Patience,  31 
Patties: 

Chocolate  Cocoanut  Cream,  87 

Maple  Cocoanut  Cream,  24 

Maple  Sugar,  24 

Peanut,  17 

Vanilla  Cocoanut  Cream,  87 
Peanut,  Brittle,  116 

Nibs,  76 

Patties,  17 

Patty  Chocolates,  70 
Peanuts : 

Chocolate-Covered,  74 

Salted,  132 
Pecan  Patty  Cakes,  25 


Pecans: 
Chocolate-Covered,  74 

Salted,  130 
Peppermint,  Balls,  110 

Buttercups,  110 

Molasses  Taffy,  9 

Sticks,  106 

Peppermints,  Cream,  88 
Pignolia  (Pine  Nut)  Bonbons,  83 
Pineapple  Fondant,  50 
Pistachio,  Caramels,  97 

Chocolates,  66 

Dates,  28 

Taffy,  8 
Pistachio  Nuts: 

Salted  Meats,  131 

Salted  Whole,  131 
Platter  Fondant,  42 
Pop-Corn  Balls,  19 
Pralines,  Apricot,  134 
Prunes,  Chocolate  Nutted,  75 
Pumpkins,  138 

Raisin  and  Nut  Chocolates,  69 
Raisin,  Bonbons,  82 

Fudge,  32 
Raspberry,  Caramels,  94 

Fondant,  49 
Rice  Crackle,  16 

Salted,  Almonds,  130 

Brazil  Nuts,  131 

Hazelnuts,  130 

Peanuts,  132 

Pecans,  130 

Pistachio  Nut  Meats,  131 

Whole  Pistachio  Nuts,  131 
Scotch  Cocoanuts,  29 

Kisses,  28 
Simple  Syrup,  82 
Soft  Butter  Scotch,  15 
Spanish,  Chocolates,  69 

Creams,  69 
Stick  Candy: 

Canes,  112 

Cinnamon,  109 

Curls,  109 

Lemon,  109 

Peppermint,  106 
Strawberry,  Creams,  133 

Fondant,  47 

Fudge,  33 

Stuffed  Caramels,  99 
Stuffed   (Marshmallow)   Dates,  28 
Sultana,  Chocolates,  67 

Whipped-Cream  Fondant,  52 
Sunny  South  Bars,  26 

Taffy: 
Bran,  8 
Chocolate,  6 


[145] 


INDEX    TO   RECIPES 


Taffy: 

Chocolate  Hard,  11 

Nut,  6 

Old-fashioned  Vinegar,  7 

Peppermint  Molasses,  9 

Pistachio,  8 

Vanilla  Hard,  10 

Walnut,  9 

Tangerine  Creams,  134 
Torpedoes,  138 
Turkish  Delight,  25 
Tutti-Frutti,  27 

Uncooked  Fondant,  42 

Vanilla  Caramels  (See  Butter  Caramels), 

93 
Cocoanut  Cream  Patties,  87 


Vanilla,  Hard  Taffy,  10 
Marshmallow  Fudge,  33 
Whipped-Cream  Fondant,  52 

Walnut,  Bonbons,  82 

Caramels,  94 

Taffy,  9 

Whipped-Cream  Fondant,  53 
Walnuts: 

Caramel,  94 

Chocolate-Covered,  74 

Cream,  85 

Fig,  17 
Whipped  Cream  Fondant: 

Cocoanut,  53 

Sultana,  52 

Vanilla,  52 

Walnat,  53 
Wintergreens,  Cream,  89 


[146] 


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